Balsamic vinegar of Modena PDO, unlike PGI, can be produced only from a total amount of cooked grape must, without any percentage of strong vinegar being added to the barrels in which it is left to rest and age. of wine. Obviously this will lead to longer times, so much so that the consortium for the protection of balsamic vinegar of Modena PDO, which among other things is the only one able to supply the specific bottle in which the precious nectar will be contained, requires a minimum of 12 years of aging so that the cooked must, following the right procedures, can boast the title Balsamic Vinegar of Modena DOP.
The aging of the balsamic vinegar of Modena DOP does not take place in a single barrel, but in a series of barrels of graduated dimensions: from the smallest one, which can contain only 3/5 litres, up to the largest one of 100/ 130 litres.
These sets of barrels are arranged inside attics without heating or refrigeration, so that the aging of the balsamic vinegar of Modena PDO is dictated by the succession of seasons.
Due to spring and summer temperatures, a percentage of the contents of the barrels will end up evaporating, concentrating what remains in the barrel.
In winter, the master vinegar maker, starting from the smallest barrel, will measure the percentage of product "lost" and will transfer it and top it up from the slightly larger neighboring barrel, and will continue in this way up to the largest in the battery. No barrel can ever remain empty, so the largest one will then be filled with the missing part of the year's cooked must.
The topping up is carried out every year once a year, and therefore every year the balance between sweetness and acidity of the balsamic vinegar, which can only be called DOP after the twelfth topping up, will be refined and concentrated.
After the 25th topping up it can be called Extravecchio.
This is a potentially infinite process.
Acetaia La bonissima is the culmination of a story of passion for the Modena area and its products on the part of the De Pietri family, in particular for balsamic vinegar. The main product of the territory and which, together with cars, has made the city famous throughout the world.
One of the most historic vinegar factories in the Modena area, which boasts a centuries-old past and very high quality standards.
The company produces both balsamic vinegar of Modena PGI, which can be produced with a percentage of cooked grape must and a small percentage of wine vinegar, and traditional balsamic vinegar of Modena PDO, the most precious in the world, which can only be produced with cooked grape must.
For the cooked must only Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni grapes are used . Acetaia La Bonissima checks that the grapes come only and exclusively from local farms.
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