The Production of Vinegars in San Paolo
Traditional Balsamic Vinegar of Modena is the result of the particular pedoclimatic characteristics and variety of grapes typically grown in the Modena area.
Once the ideal ripeness has been reached, the Trebbiano or Lambrusco grapes harvested by hand in our vineyards are pressed.
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 approximately 85 ° to reach the desired sugar concentration by evaporating the water.
The cooked must obtained subsequently is sent to alcoholic fermentation in steel containers and following the acetic bio-oxidation that takes place in the so-called “mother barrels” through the slow work of the acetobacteria.
The importance in the
roots of tradition
These natural processes are necessary to transform part of the concentrated sugars during cooking into acetic acid and start the must for slow transformation into Traditional Balsamic Vinegar of Modena.
The subsequent aging and maturation of traditional balsamic vinegar takes place in small series of graded barrels (batteries) of different woods (oak, chestnut, cherry, mulberry, juniper, ash, robinia), to give particular aromas to our vinegar based on to the wood used according to the traditional decanting technique.
Only after an aging of at least 12 years for the Refined and at least 25 years for the Extra Old can we reach that right and extraordinary balance of typically balsamic flavors and aromas that allows our Traditional Balsamic Vinegar of Modena to enjoy the Protected Designation of Origin D.O.P.