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.