|
Our
grandfather
Arturo handed down his experience to us, enabling us to select the best
grapes from our vineyard to obtain must. There follows a slow and
harmonious cooking process, according to how grandmother Irma , with
great passion, used to tend the fire from dusk to down, until the must
was perfectly cooked. The cooked must, once filtered and cooled, is
then put into the "mother barrel". This must will be utilised, in the
vinegar loft, where smaller barrels, of different size and types of
woods, are located for the lengthy process of fermentation, maturation
and ageing. After a fot of loving care, consisting of a series of
decanting we obtain, after many, many years, our Traditiona Modenese
Balsamic Vinegar.
|
|
