So entsteht unser Aceto Balsamico di Modena
Only grape varieties such as the white Trebbiano and Sauvignon or the red Lambrusco from the region may be used for the Aceto Balsamico di Modena. The grapes are harvested as late as possible.
Before the grapes are processed into must, they first have to be cleaned and freed from leaves and stalks.
Then the grapes are pressed by gently pressing them. From 100kg of grapes you get about 50kg of fresh must.
Then the fresh grape must is boiled for several hours in copper cauldrons at around 90 degrees. This happens immediately after pressing, so that the must does not start to ferment.
The cooked grape must is now filled into carboys or barrels and rests until next spring. It then moves into the so-called mother barrel before it matures further in a battery and develops its typical aromas.
A battery is a series of wooden barrels made of progressively smaller barrels of different woods. The choice of wood later influences the aroma and color of the balsamic vinegar.
Our balsamic vinegar is taken from the smallest barrel in the battery after 6 years. Only a maximum of 10% of the content is ever removed here in order to ensure a consistently high quality for the coming years.
100 days enjoyment guarantee
We personally and our producers are 100% convinced of the top quality and the unique taste of the products. This is exactly why we offer all our customers a 100 day money back guarantee on all products. So during this time you have enough time to try your olive oil or balsamic vinegar with different dishes.