Parisis main thesis was that the manifold transformations occurring in the boiled and concentrated grape-must were mainly of microbial origin due to special types of zygosaccharomycetic osmophylic yeast. Mario Sacchetti demonstrated the biological nature of the transformation processes of balsamic vinegar and succeeded in isolating certain osmophylic yeast. The differences found sweep away any chance of comparing the products in question, because, as is well known, changes in quantity, though even just in the measure of a hundredth, may be sufficient to generate totally different products as to properties and distinctive features. The association was founded by Rolando Simonini, who died before his time in 1985. The organisation now counts more than 1500 members.
Balsamic vinegar is highly esteemed and appreciated.
An evidence of this is that there are numerous requests for participating in the training courses on balsamic vinegar organised by the Coterie every year over a decade. The courses consist of twelve theoretical lessons and four practical ones, during which sixteen balsamic samples are organoleptically tested. All samples have different features both as to quality and to time of production. The Coterie has taken up its headquarters at Villa Fabriani, a house of prestige owned by the Municipality and situated at the centre of the town. The organisation is managed by a Board of Directors made up of eleven members.