August and September are harvest months: a cathartic moment for the Modena tradition, a great celebration for the countryside.
There are red grapes, Lambrusco of Modena, and then there are the white grapes, Trebbiano from Spain and Trebbiano from ModenaBoth are grown in the five hectares of vineyard dedicated here to the Tenuta del Cigno, where the harvest.
A cathartic moment, according to Modena tradition, exciting and a great celebration for the countryside: we gather in the family vineyard to hand-pick, as in the olden days, one bunch at a time.
The grapes are harvested when they have reached the right degree of ripeness, that is, when the ratio between the percentage of sugars and that of acids in the grape reaches the optimal value.
“The vineyard collects the influences of life that
he has around him, absorbs them, shapes them, makes them his own.
The vineyard as the first step in life”
Red or white? Quality is what matters!
Red or white, it doesn't matter, what matters is that it is of quality. Both grapes, Lambrusco and Trebbiano, are used to produce the cooked must, unique and essential ingredient of theTraditional Balsamic Vinegar of Modena DOPIt is important to specify that the unique profile and organoleptic characteristics of this excellence are determined precisely by the specific use of these types of grapes provided for by the production specifications for Balsamic Vinegar.
If the Lambrusco of Modena It is one of the most well-known and characteristic vines of the Emilia-Romagna area, particularly renowned for the production of Lambrusco wine, theTrebbiano white grapes It is a very versatile white grape variety, widely used and appreciated for its high acid and sugar content, which contribute to the fermentation and aging process of balsamic vinegar.
Cooked must: how it is obtained and what it is used for
The grapes, once harvested, are pressed and the juice obtained, still fresh and unfermented, is cooked slowly over direct heat until it shrinks and becomes thick and syrupyGrape pressing was once done manually: the so-called "pressers" climbed barefoot into huge tubs filled with grapes and crushed them with their bare feet. Today, it's done using special machines called "pressers."
During the cooking process of the grape must, thewater contained in the juice evaporates and the sugars and other substances present are concentrated: this is why the must has such a strong taste.sweet and caramellyDepending on the degree of cooking, the cooked must can vary in color: from light amber, it can take on a dark brown color.
The cooked must is then subjected to a process of vinegar fermentation and to obtain the Traditional Balsamic Vinegar of Modena DOP it is subsequently aged inside barrels of the oldest woods for a long period of time.
With 90 kilograms of grapes and 25 years of aging, it is possible to obtain eight 100 ml bottles of Traditional Balsamic Vinegar of Modena DOP.
Our cooked must, certified and of various vintages, can be purchased for astart a series of barrels of Traditional Balsamic Vinegar of Modena DOPIf you choose to contact our farm, you will be guided by Ermes Malpighi – fourth generation of the historic company Malpighi Acetaia – in starting your own personal battery to obtain a delicious nectar that will become part of your family heritage and that you can use to enrich your culinary preparations with excellence.