Story of a tradition
Pearl of Emilia
GRAPE
As per the regulations, the Traditional Balsamic Vinegar of Modena is obtained exclusively from grapes of the Modena area, mainly Trebbiano and Lambrusco grapes in all varieties and clones and Ancellotta, and some minor grapes such as Sauvignon, Sgavetta, Berzemino and Occhio di Gatta.
The ripening of the grapes is very important to ensure that the right degree of sugar and aromatic compounds is achieved. If the climatic conditions allow it, it is preferable to keep the grapes 10-15 days longer than a normal harvest just to accentuate these characteristics.
Harvesting the grapes takes place the crushing, performed in the softest possible way to try to limit the breaking of the seeds of the berries, which if broken release raw tannins that may not be pleasant in the production of Traditional Balsamic Vinegar of Modena.
cooking the must
Once the must is obtained, it is cooked in open-pot steel boilers and with direct fire at a controlled temperature.
During this phase the must is sterilized, concentrated obtaining the right sugar load and other aromatic compounds useful for the production of traditional balsamic vinegar originate.
FERMENTATION AND ACETIFICATION
At this point the cooked must is ready for fermentation which takes place thanks to naturally selected native yeasts and the sugars are transformed into alcohol. Same alccol that will later be transformed into acetic acid by acetobacteria. This results in the fermented and acetified must that will be used to strengthen the larger barrels of the batteries.
MATURATION AND AGING
This phase is the central and longest part of the production process of traditional balsamic vinegar of Modena. Time is the main ingredient of this process that leads to refining the product and making it unique in terms of appearance, texture and taste.
The batteries that keep the product to mature are composed of a different number of barrels of scalar size and different woods depending on the aromatic profiles to be obtained.
This process lasts at least 12 years but that goes beyond 25 years for the product called extra old. Only thanks to this time and this maturation can you obtain a product id extreme organoleptic and sensory quality.
DEVASING AND REINFORCEMENTS
Annually a check is carried out on the product placed to mature to evaluate its sugar and acetic concentration as well as the various organoleptic characteristics. In addition, especially during the summer season, there is an evaporation and concentration of the product that leads the barrels to lower the level.
Therefore, during this phase, part of the product is transferred from the largest barrel to the smallest barrel to restore its volume and a quantity of fermented and acetified cooked must is added to the larger barrel, which therefore begins its maturation and aging process.
TIME
As mentioned, this is the real ingredient, together with the selected grapes and native microorganisms, which allows to obtain this fantastic product.
This brings us back to the traditions of our ancestors, to knowing how to wait patiently and connects us directly to nature, to the alternation of the seasons and to the importance of feeding ourselves in a healthy and natural way.
BOTTLING
Once ripe, the product is ready to be bottled. This takes place only at authorized centers after laboratory and organoleptic analyzes have certified the right quality.
The Traditional Balsamic Vinegar of Modena is then bottled in its characteristic 100 ml ampoule bottle designed by Giugiaro Design. The entire production process is controlled and certified at every stage to ensure the traceability and quality of the final product.
Now it is ready to reach the tables of the Modenese, Italians and all those in the world who want to have a truly traditional product, which can enhance the taste and make unique dishes of all kinds: vegetarian, meat, first courses, side dishes, desserts, fruit and desserts!
