“FROM THE VINEYARDS TO THE TABLE”
TRADITIONAL BALSAMIC VINEGAR OF MODENA
A ritual handed down for centuries, in the phases of the production process we remain faithful to tradition, to obtain a product that follows the ancient recipe; dark brown in colour, a respectable density emerges in a correct and smooth syrupiness. Extraordinarily characteristic perfume, complex but harmonious. The taste is sweet and sour and balanced with a sweet note of acidity, in tune with the olfactory characters that represent it.
Land, air and vineyards: thanks to the combination of these three elements you get the original Traditional Balsamic Vinegar of Modena, which comes from the grapes of Lambrusco and Trebbiano grown in our company.
We prefer a soft pressing to avoid the risk of releasing unwanted substances contained in the stalks and seeds. The stalks are removed from the crushed grapes and the liquid part is separated from the solid part of the grape.
The fermentation and maturation of the product are delivered to the care of man and time. The batteries, in which the cooked must is stored, are placed in the space of our cellar, to ensure the right temperature range. The barrels are filled to the maximum and left open, covered only with pieces of linen in order to avoid the entry of dust and insects.
In order to guarantee the highest quality of must, every year, we check the taste, smell and clarity of traditional balsamic vinegar: this work for us experts it is the most important examination. The ceramic teaspoon is the material that ensures a neutral evaluation during the tasting, while its white heart allows you to better evaluate the visual verification.
We always look at the amount of rain that falls during the year, at the temperatures, especially in the differences between night and day, to find out where the time of harvest is compared to the point of end of ripening, that is, where in addition to sugars are at most all the qualities of the grapes.
The cooking of grape-must is an ancient practice, carried out in copper or steel containers, which aims to sterilize the entire mass of the must. The must is cooked at a temperature of about 80 ° to reach the desired sugar concentration for about 12-24 hours.
DECANTING AND REFILLING
These very delicate operations are carried out once a year. The transfer is the withdrawal of the product from the largest barrel into the next smaller one. In the largest barrel, from which part of the product has been taken, must is added; to do this we use specific tools and this is a way to check the state of the barrels and the product.