All precious things take time!
And only after a very long wait – for 12, 18 or 25 years – you can taste the Authentic Traditional Balsamic Vinegar DOP. Discover the long, worthy process.
1. Organic Grapes
Starting from native, estate grown grapes: Trebbiano, Lambrusco.
2. Pressing
Grapes are pressed to make “mosto fiore”, the noblest part of the grape juice.
3. Cooking
The “mosto fiore” is slowly cooked in a copper cauldron, over an open e direct flame, for 12-14 hours, until it is reduced by 30%.
The color will start to change from straw yellow to dark brown. This is the same method the ancient Romans used over 2,000 years ago.
4. Fermentation
After 1 month in tanks, natural fermentation starts, followed by a slow natural acidification for 1 year.
5. Fill
The cooked & fermented grape must (“mosto fiore”) that has been naturally acetified, is ready to be transferred into the battery. The filling of the 5 casks happens on the same day, at the same time, every year. The battery is composed of 5 different wood casks: chestnut, cherry tree, juniper tree, durmast and acacia, so that the vinegar can take on the distinct notes of each cask giving it that complex flavor.
6. Evaporation
From summer till autumn, the casks are stored in the attic with no temperature control, where they are exposed to extreme hot temperatures in the summer and extreme cold during the winter. As the must evaporates it leaves the casks resulting in what is called “Angel Share”… LUCKY THEM!
7. Refill
Later we begin the refill, starting from the biggest cask to the smallest. The largest cask is filled with the cooked, and fermented “mosto fiore” of the newest harvest.
The refilling procedure is done every year for 12 years, 20 years, or 25+ years.
8. After a very long wait, it’s ready!!!
A Special Thank you to Andrea from “Acetaia San Giacomo”, Reggio Emilia, for the amazing, and passionate job that you’ve done to help keep the tradition alive.
How to make our homemade Terrelle!
