VINTAGE

By resorting only to the cultivation of its organic vineyards, the Barbieri family started to produce of this world-wide famous product called Traditional Balsamic Vinegar of Modena PDO.
Grapes are still hand-harvested today: Trebbiano di Spagna, Sauvignon Spergola and Lambrusco from Sorbara and Salamino. The use of a blend including different grapes, both white and red, ensures that the bouquet of the product includes a combination of peculiar characteristics, aromas and tastes that cannot be obtained otherwise.

PRESSING

Immediately after the harvest, before alcohol fermentation sets in, the grapes are pressed.
In the past, the tender feet of gentle maidens caressed the grapes, whereas today – with the same respect – a sophisticated pneumatic press leads to the soft pressing of grapes, thus obtaining only the most noble part of the must (through the direct bursting of berries) and avoiding to press tannins from the skin, pips and stalks.

COOKING

The must is cooled at first, then left to decant at low temperature (2/3°C) for a few days before cooking.
It is carefully cleaned and the cooked. The latter stage calls for great attention, experience and care.
Modern open-vessel and direct fire steel boilers adjust the temperature so that the process is completed in a few hours without leading to physical stress which may cause burnt/charred flavours or other imperfections

ALCOHOLIC FERMENTATION

The doubling of the sugar concentration and the sterilisation deriving from cooking enable the must to welcome particular yeasts naturally selected from local strains in the course of generations directly by our families.
In the past the activity of such micro-organisms was regulated by the natural alternation of seasons (which recently has become increasingly erratic) but today it is difficult to hear and smell the must fermenting in the barrels in early November, as the Italian tradition claims:

«...dal ribollir de' tini va l'aspro odor dei vini l'anime a rallegrar…» (G. Carducci)

Today, thanks to refrigerated containers, natural fermentation takes place moderately and constantly, so that no aroma in lost during the fermentation process.

ACETIC DOUBLE-OXIDATION

Thanks to the first warm days of Spring, alcohol is turned into acetic acid by particular micro-organisms: acetic bacteria.

Only after having developed a high degree of acidity in large old barrels (also called mother-barrels or abbesses), the must may be used to top up the first casks of the batteries in the following years.