Balsamic Vinegar of Modena PGI “10 Years” 250 ml

Grapes are harvested by hand to ensure the selection of the best bunches of Trebbiano and Lambrusco di Modena grapes; during the months of September and October when sugar levels and acidity are highest.

The grape treading is carried out using the office system, that is, gently, to avoid slowing down the acetification process. The must is then filtered to remove impurities.

The must is boiled within 24 hours of being crushed, in steel boilers over direct heat for 36 - 48 hours, until it reaches a concentration of 50% or more. The cold must is then left to settle until January.

The must ages in batteries of nine wooden barrels in the attics where the temperature varies. They are left open to allow natural evaporation and concentration of the liquid. The technique is inherited, allowing each producer to act according to his experience.

These are two linked operations that are carried out in winter because the balsamic vinegar is inactive due to the cold. Racking consists of moving the liquid from a large barrel to a smaller one and filling it to the level of the recently racked barrel. Checks are carried out on the health of the barrels and their contents.

Barrels are examined annually to assess clarity, aroma and flavour. Clean glass is used to analyse the extracted liquid and it is visually inspected by candlelight. Tastings are conducted without food and results are compared between tasters to ensure quality.