Growing in the Vineyard

Immersed in the beautiful countryside of Modena.

The vineyards extend over one hundred hectares and thanks to our expertise and ultra-modern cultivation systems, we can directly manage the cultivation of grapes typical of the area – Sorbara, Ancellotta and Salamino. This is how we extract the must.

The Harvest Process

All vineyards are adapted for automatic harvesting, which is done using the latest generation equipment and machinery.

This type of harvest makes fast harvesting possible thus leaving time for the grape clusters to grow right up until the last moment and be picked at the point of perfect ripeness.

Pressing and Fermentation

Pressing consists of “breaking” the grapes from the clusters which have been picked in order to start the natural process that transforms the must into wine.

The machinery used for pressing the grapes simultaneously carries out the de-stemming, that is, the separation of the grapes from the stalks.

Cooking and Concentrating

The grape must is cooked and concentrated to be thick and sweet.

Then it is left to lie and ferment with wine vinegar in barrels of precious wood. The quantities of must and wine vinegar create their own flavors and aromas with varying pungency.

Add flavor to your meal

This Balsamic Vinegar has a unique and intense taste and can be used to enrich many types of food. Suggested combinations: vegetables, cold-cuts, hard cheese, mozzarella cheese, meat, fish, salads, vanilla ice cream and ripe fruit. It can also be enjoyed as a simple digestive at the end of the meal.