Production of Balsamic Vinegar: the types of vineyards and the steps to be taken
Balsamic vinegar is one of Italy’s most prized gastronomic products, known the world over for its unique flavour and dense, aromatic consistency. This condiment is produced in the Emilia region, where production methods are handed down from generation to generation. With this in mind, today we talk about the production of Balsamic Vinegar.
High quality is the result of a rigorous production process
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To produce a high quality Balsamic Vinegar, it is necessary to follow a rigorous production process that requires time, patience and attention to detail. First of all, the vineyards from which the must is made must be carefully selected, using only grapes from our territory. In particular, the most widely used grape varieties for the production of Balsamic Vinegar are Trebbiano and Lambrusco, which give the condiment its characteristic sweet and sour flavour.
Once the must is obtained, it is cooked slowly until it reaches a dense, dark consistency and is reduced to about half of its original volume. The cooked must is then left to ferment naturally for a longer or shorter period of time, depending on the product to be prepared (Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena PDO). Ageing takes place in carefully selected wooden barrels, in which the balsamic acquires its characteristic flavour and aroma.
The end result is in any case a condiment with an intense and complex flavour, perfect to enrich many traditional Italian dishes and desserts.
The Vineyards Selected for Balsamic Vinegar Production
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The choice of vineyards is a key factor in the production of an excellent balsamic that can be awarded the PGI or PDO label. Most of the vineyards used for this purpose are located in the province of Modena, where the climate and soil offer ideal conditions for growing grapes. As already mentioned, the most widely used grape varieties are Trebbiano and Lambrusco. However, other varieties can also be used: the important thing is that they come from the territory of Modena and thus from the areas accepted by the consortium that is in charge of protecting and certifying the products of the Modena vinegar works.
The vineyards for the production of Balsamic Vinegar are cultivated using traditional and natural techniques, without the use of pesticides or invasive fertilisers. This allows the companies to guarantee a high quality and environmentally friendly product. Choosing the right vineyards is only the first step in obtaining a superior quality Balsamic Vinegar, but it is undoubtedly one of the most important.
Discovering the stages of Balsamic Vinegar production
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To discover the secrets of this unique artisanal process, you can visit our Acetaia. Our guided tours of the Acetaia begin with a walk through the vineyard where we grow the grapes we use for the production of Balsamic Vinegar. We then take visitors into the rooms where we do our daily work and show them the entire production process. After talking about all the steps to be completed, we go to the attic of the Acetaia where the ancient wooden barrels used for ageing Traditional Balsamic Vinegar of Modena PDO rest. Visits to the Acetaia end with some delicious tasting inside our Balsamic Vinegar Shop. Do not hesitate to contact us to book your visit!
