• Local grapes: Preparation of must

    The preparation begins with the collection and the subsequent crushing of local grapes, particularly Trebbiano, Lambrusco, Spergola, Berzemino and other typical peculiar variety of our territory. Following the musts, before being cooked, can be subjected to refining procedures, excluding rigorous use of any type of additive or other substance.

  • Cooked must: Cooking must

    Subsequently the wort is cooked in direct fire at a temperature between 90-95 °C, for about 12 hours. This operation produces two important effects: first sterilize the wort, thus allowing the elimination of any fermentation processes in place, leaving that this is done only after the cooked must be placed in the barrels. Secondly concentrated, by evaporation of water, the sugar content, which makes possible the transformation of the alcohol into acetic acid.

  • Batteries: Maturing in barrels

    The cooked must is poured into a series of barrels constructed with different woods and increasing volume; which takes place through the slow process of transformation, that develops simultaneously produces alcohol and acetic acid, by adding some thousands of tastes of the woods in which it is contained. The barrels are grouped in batteries, which are planted in large, ventilated attics, calls Acetaie, where the summer heat promotes fermentation and the winter cold settling, making the product clear and bright.

  • Aging: Decanting and reinforcements

    Each year, with the particular technique of pouring and reinforcements, half the contents of the small bottepiù is taken, consequently intended to sell, and the barrel is filled with the liquid of the barrel above. This maturation process continues without interruption for many years, at least 12, to be marketed, but taloraanche 25, 30 or more, until the Balsamic not bought consistency, flavor sciroppositàe ideals.

  • Packaging: Bottling

    Producers wishing to sell some of their production must occur in front of a stern examination committee of taste and, if approved, the product is bottled and sealed with the approval of the Consortium. The shape of the bottle and the cap which seals the follow precise directives and differ according to the type of product.