What is the mustWhat is it used for and what is it for? We will find out in this article which will guide you step by step towards understanding this interesting one hundred percent natural product, which only the prosperous Modena land can offer
Must is the beating heart of our Lambrusco di Modena, Trebbiano di Spagna, and Trebbiano di Modena grapes, which are grown on the four hectares of land dedicated to the vineyard on the farm.
It is the starting point, the raw material that, with care and passion, we will transform into Traditional Balsamic Vinegar of Modena DOP and in wines with a unique character.
La must production It's an ancient art, passed down from generation to generation. Within the Malpighi family, production follows and adheres to a precise process that can be summarized in these phases:
- Collection: when the grapes have reached the right degree of ripeness and are so rich in sugars and aromas they are harvested: it is the phase of harvest which generally occurs in the summer months, in August and September.
- Destemming: the grapes of the bunch are separated from the stalks, which are essentially the woody parts.
- Pressing: The grapes are then gently crushed to extract the juice, which is then filtered to eliminate any solid residues.
The liquid thus obtained from pressing is called must and can thus be used for various productions.
In this photo gallery you can discover some of the stages of must production.
What is must used for?
On our farm, the must is used for the production of:
- Traditional Balsamic Vinegar of Modena DOP: the fresh must is cooked over a direct flame and then left to linger and mature inside batteries of barrels made of the finest woods, to then transform into the precious “Black Gold” of Modena.
- Wine: The fresh must is fermented by yeasts, which convert the sugars into alcohol. This produces wines with distinctive character, an expression of our terroir.
In this photo gallery you can discover some moments of the cooking phase of the must.
Our grapes, our must
Each grape variety gives the must unique characteristics:
- Lambrusco from Modena: It gives the must an intense ruby red color and fruity aromas, ideal for sparkling and lively wines.
- Trebbiano di Spagna: It gives the must a marked acidity and floral notes, perfect for fresh and fragrant white wines, but also for a balsamic vinegar with a balanced flavour.
- Trebbiano di Modena: It gives the must structure and body, ideal for the production of Traditional Balsamic Vinegar of Modena DOP with a complex and persistent character.
Venite a trovarci!
We invite you to visit our farm to discover the must production process up close and taste our products.
We will be happy to share with you our passion for the land and the fruits it gives us.
