Aceto balsamico di Modena, 5 medals, 10 years 250ml, Casanova,

Procedure for the production of Aceto Balsamico Tradizionale di Modena D.O.P.

Step 1: harvest Grapes are still harvested by hand, according to tradition, selecting the best Trebbiano and Lambrusco di Modena grapes. It takes place in the months of September and October, when the ratio between sugar and acid is higher, and this is a very important stage in the production of Balsamic Vinegar of Modena, because the quality and integrity of the bunch before pressing is essential. The grapes are pressed using a "soft system" to avoid an excess of polyphenols contained in the skin, seeds and pips, which slow down the acidification process and could cause the product to be bitter. The must is then filtered to remove residual solids and impurities.


Step 3: Boiling Grape juice is boiled within 24 hours of pressing to prevent fermentation. It is cooked in an open steel cauldron, under which there is a furnace for 36 - 48 hours, up to °C. The boiled juice is left to cool and rest until the end of January.


Step 4: Aging The must is left to mature in wooden barrels which consist of nine wooden barrels with decreasing capacity,  from 180 to 10 liters, each made of a different wood (oak, cherry, ash, chestnut, mulberry, juniper, gum arabic ...) and only filled to 75% capacity. The barrels  are placed in the attic, because there the range of temperatures is greatest  (hot summer and cold winter). The barrels are open to allow the liquid concentration to evaporate naturally.  Aging is a  secret that is often passed down from generation to generation and therefore does not follow fixed rules. Each manufacturer proceeds according to their own experience gained over the years. The subsequent steps described occur during the aging period, which can last forever!