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Our vinegar farmhouse is located in Montegibbio, in the foothills of Sassuolo, at 350 metres above sea level. Here, next to an English garden and an ancient woodland, our Trebbiano and Grasparossa vines thrive in marly soil with southwestern exposure; the ideal habitat for perfect ripening. The enduring warm sunshine in the months preceding harvest allows optimum ripening of the grapes leading to a higher sugar content, perfect for subsequent bacterial fermentation and for giving our vinegars the typical sweet-and-sour taste.
Today our traditional vinegar farmhouse boasts some 50 batteries of barrels reserved for the production of Traditional Balsamic Vinegar of Modena. Each battery can consist of up to ten barrels of decreasing size, all made of oak, chestnut, cherry, juniper, mulberry, ash and robinia wood, which impart incomparable subtleties of flavor. After soft pressing, the grape must is cooked and reduced down over a low flame until it reaches the optimal sugar content. It is then decanted into glass containers to start bacterial fermentation, after which the actual ageing stage begins, initially in barrels of chestnut or oak for around two years, followed by ageing in gradually smaller and smaller barrels of different woods, until final tapping, which can only take place after a minimum of 12 years and sometimes after more than 25.
We’ve also drawn on the traditions of the Estense Court to produce our PGI Balsamic Vinegar of Modena, as the royal household made extensive use of so-called “Half Balsamic”, a blend of traditional balsamic vinegar and wine vinegar which is ideal for everyday cooking.
Delizia Estense PGI Balsamic Vinegar of Modena is characterized by a high content of vinegars obtained from cooked must, never less than 30%, and ageing of no less than 12 months.
The vinegar farmhouse where our PGI Balsamic Vinegar of Modena is produced occupies two large sheds built from natural, eco-sustainable materials. Covering an area of approximately 4000 m², it houses around 2500 barrels and vats of various sizes for slow ageing in the most favorable conditions.
Quality needs no additives. From the vine through to bottling, no stage in the production of Traditional Balsamic Vinegar of Modena and Delizia Estense PGI Balsamic Vinegar of Modena involves the addition of any chemical substances. In the vineyards, our Trebbiano and Lambrusco Grasparossa grapes ripen naturally, without the use of weedkillers or pesticides. What's more, in our vinegar farmhouse, time alone works its magic, accompanied by patience and passion.
