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The production process

The production process

TRADITIONAL BALSAMIC VINEGAR OF MODENA is made from cooked grape must aged by a long and slow vinegarization process, through natural fermentation followed by progressive concentration by ageing in a series of barrels made of different types of wood, and without any addition of any other spices or flavourings.

  • Typical Grapes
  • Cooking of the Must
  • Ageing in seires of Barrels
  • Finally the  Traditional Balsamic Vinegar of Modena PDO
  • 1. Typical Grapes

    For the production of Traditional Balsamic Vinegar of Modena, according to the law, you can useonly certain kinds of grapes growing in Modena and its area, such as: Trebbiano Modenese, Lambrusco, Sauvignon, Pignoletto, and others. Grapes are harvested at the top of their ripening, as we need the highest sugar part from the grapes.

  • 2. Cooking of the Must

    After the harvest we obtain the clear must by a gentle pressing of the grapes. Soon after pressing, before any kind of fermentation can start, the must is cooked in big vats, with fire in direct contact with the vat and allowing free evaporation. This slow cooking, which lasts from 24 to 36 hours , concentrates the sugars that will be the basis for the next microbiological process. All around our big courtyard , the sweet perfume of the cooked must...

  • 3. Ageing in series of Barrels

    The production unit is a group of decreasing volumes barrels, called BATTERIA, usually made of different kinds of wood. Batterias are usually located in the loft of the house, so that the vinegar can feel the cold winter season, the hot torrid summer and the mild spring and autumn temperatures. The product is aged through a sort of solera method. The typical operations are traditionally called travaso (pouring off) and rincalzo (topping). They give life and aging to the product. The finished product is taken out from the smallest barrel of the series,after at least 12 years of aging for the younger product and 25 years for the product called extra aged.

  • Finally the Traditional Balsamic Vinegar of Modena PDO

    Traditional Balsamic Vinegar is bottled in two different aging, at least 12 years for the younger product more than 25 years for the extra aged.. Only the product passing the examination of expert tasters, is suitable for bottling in a 100 ml bottle unique for law for all the producers designed by Giugiaro. How you can use it? With fruit and ice-cream, with meat and fish, with cheese and risotto, as a perfume, just before serving in drops to enhance flavours... Discover our recipes pages!!!!

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