Every year, at the beginning of the autumn, Lambrusco di Sorbara and Trebbiano di Spagna grapes, used to produce the traditional Modena balsamic vinegar, are picked when they are perfectly ripe. The “must saccharimeter” or “refractometer” are used to measure the sugary level of grapes. When this level remains the same at least for two or three days, it means that grapes have the maximum sugary level and are ready for the harvest, which is still hand made in our vineyards, choosing the best grapes, those more sunny and ripe. After the removal of grapes stalks, grapes are softly pressed to obtain a so called “run juice” of sublime qualities. This must is immediately cooked to avoid undesired fermentations. Cooking is done in an open stainless steel container, gas powered. The must is brought to the boiling point, forming a thick layer of “rubble” which are removed. Then the must is subject to mechanic agitation to help the evaporation and keep wet the inside walls of the boiler over the must, avoiding the burning of the sugars attached to the walls.
When the must has obtained a perfect sugary concentration, the cooking ends. The cooked must is left to rest at room temperature in big fiberglass containers. At this moment begins the alcoholic fermentation, through which sugars are converted to ethylic alcohol. After the alcoholic fermentation, the done must is put down in big barrels and only an year after is transferred into typical barrels, made of different woods and decreasing dimensions, called batteries. Every year, through the “scalar support”, the balsamic vinegar is progressively refined and concentrated.
Durmast, chestnut, cherry tree, mulberry: these are the woods of the barrels which, in the vinegar cellar, give their precious fragrances to our vinegar. Year after year, during the cold winters and the hot summers typical of our region, vinegar ripens following the secular Modenese tradition, developing the smell and taste which make it unequalled.
During the aging, that lasts from 12 to at least 25 years, vinegar obtains its particular sensory properties, a perfect sublimation of incomparable scents, tastes and spices that only through tasting can be perceived.
Aceto Balsamico Tradizionale di Modena is protected by hallmark D.O.P., it can be obtained only from grapes Lambrusco, Ancelotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhi di Gatta, cultivated only in the province of Modena. When the product is 12 years old, it can be called “aceto balsamico tradizionale diModena”,and only after 25 years the vinegar becomes extra-old.