The Byodo organic vinegar is made from alcohol, depending on the variety, from red wine, raspberry wine, grain alcohol, etc. The alcohol is filled into large fermentation tanks and is slowly fermented into vinegar using vinegar bacteria and oxygen at a pleasant temperature of about 25 °C. Experts call this a continuous process.

The characteristic sweet taste of Invecchiato Balsamic is achieved thanks to a special blend of concentrated grape must and red wine vinegar, as well as a three-year aging in oak barrels. The raw materials come from 100% organic farming.