Production

How the traditional balsamic vinegar of Modena PDO is born

COOKED MUST: OUR ONLY RAW MATERIAL

The production of Traditional Balsamic Vinegar of Modena PDO begins in the countryside in the middle of the vineyards of the typical Modena grapes.

The production disciplinary provides for the use of about 40 different vines although the most common are Lambrusci (13 varieties) and Trebbiani (20 will vary).

In September, during the harvest period, we harvest the grapes, they are pressed and the result is the raw must. Then we have to cook the must for several hours.

Once the cooking is complete, the phase that, in our opinion, is the most critical, artisanal and in which experience can make the difference begins: in fact, we must start a natural alcoholic fermentation in our product, without being able to use yeasts and without being able to control the temperature. .

Once we have 4-5-6 degrees of alcohol, we take some product from the large barrels of our vinegar factory and use that product as a graft for the vat that is fermenting. This product stops alcoholic fermentation and initiates acetic oxidation which transforms alcohol into acetic acid.

To this we have obtained our only raw material which is the cooked, fermented and acetified must.

LONG AND SLOW AGING IN WOODEN BARRELS

The aging of the cooked, fermented and acetified must takes place in wooden barrels of graduated dimensions.

Traditionally the vinegar cellar is located in the attic of the houses because it needs heat in the summer to mature and cold in the winter for the acetobacteria to stop working and it is precisely in that period, usually between January and March, that it precedes the annuals. withdrawals and reinforcements.

We proceed in stages:

1) Having ascertained that the battery has been running for over 12 or 25 years, we proceed with the collection. The collection takes place from the smallest barrel and this product will be destined for marketing. The yeast of the barrel obviously dropped therefore:

2) Where do we find the product needed to bring the barrel back to level? In the next barrel it will be of slightly higher capacity.

How much product are we going to decant? The same quantity taken + the evaporation that took place in the barrel during the summer.

3) Barrel number two has obviously dropped in level since we took the product to bring barrel one back to level so:

Where do we find the product needed to bring the barrel back to level? In the next barrel it will be of slightly higher capacity.

How much product are we going to decant? The same quantity taken + the evaporation that took place in the barrel during the summer.

4) We repeat the same procedure for all the barrels of the battery

5) When we arrive at the largest barrel, however, we do not have any barrel next to it from which to take the product to bring it back to level therefore:

Where do we find the product needed to bring the barrel back to level? In the vat in which we have the cooked, fermented and acetified must of the year

How much product are we going to decant? The same quantity taken + the evaporation that took place in the barrel during the summer.

6) We cover the barrels with a small piece and declare the withdrawals, decantings and topping up of the year closed.

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THE CERTIFICATION: A GUARANTEE FOR THE CONSUMER

Each producer, even if he is sure of the quality of his product, cannot bottle the "traditional" on his own.

In fact, he must bring all the product he wishes to bottle physically, not a sample, at one of the two bottling centers authorized by the ministry; the certification body will then come out, take a sample, seal the container, convene a commission of five expert tasters who individually taste the sample anonymously. They rate 13 items, 3 for visual, 4 for olfactory, 5 for gustatory, fine sensation and the result is a score. If the average of the five expert tasters reaches the expected level, the certification body deems it suitable for marketing and gives consent to bottling.

Once bottled, the producer will receive the "giugiaro" bottles with their product inside and will take care of the marketing.

This certification process, combined with the numerous checks on the entire production chain, has meant that there has never been a problem related to the quality of the product.

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Acetaia Gambigliani Zoccoli

Via Mavora 154,
41013,
Castelfranco Emilia.
Italia
info@acetaiagambiglianizoccoli.it

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