Production Philosophy of San Paolo Vinegars

The Production of San Paolo Vinegars

The Traditional Balsamic Vinegar of Modena is the result of the particular soil and climate characteristics and of the variety of grapes typically cultivated in the Modena area.

 

We use Trebbiano or Lambrusco grapes which, once they reach the ideal level of ripeness, we then hand-harvest and press.

 

The must obtained from the pressing is cooked in steel boilers over direct heat and in an open vessel for 12-18 hours at a temperature of about 85° to reach the desired sugar concentration by evaporating the water.

 

The cooked must is then sent for alcoholic fermentation in steel containers, and then to the acetic bio-oxidation which takes place in wooden barrels called “mother barrels” through the slow work of the acetobacteria.

The Importance of the Roots of our Tradition

These natural processes are necessary to transform a part of the sugars, cooked in acetic acid, and to start the slow transformation of the must into the Traditional Balsamic Vinegar of Modena.

 

The subsequent aging and maturation of the traditional balsamic vinegar takes place in small series of barrels (Batteries) of different woods (oak, chestnut, cherry, mulberry, juniper, ash, black locust), to give our vinegar particular aromas based on the type of wood used, according to the traditional decanting technique.

 

Only after aging for at least 12 years for the Affinata and at least 25 years for the Extravecchio we can reach the right and extraordinary balance of balsamic flavors and aromas, that allows our Traditional Balsamic Vinegar of Modena to qualify for the Protected Designation of Origin P.D.O.

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