{"id":516,"date":"2018-12-04T10:20:04","date_gmt":"2018-12-04T10:20:04","guid":{"rendered":"https:\/\/thelma.mikado-themes.com\/?page_id=516"},"modified":"2021-04-04T15:20:01","modified_gmt":"2021-04-04T15:20:01","slug":"acetaia","status":"publish","type":"page","link":"https:\/\/acetaiaferrari.it\/en\/acetaia","title":{"rendered":"L’acetaia"},"content":{"rendered":"
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\n\t\t\t\tTraditional Balsamic Vinegar
from the heart of the Modena\u2019s hills.\t\t\t<\/h2>\n\t\t\t\t\t\t\t

\n\t\t\t\tThe grapes used for Traditional Balsamic Vinegar must be local, grown and harvested in Modena area and registered on the DOC list.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tWe can use white grapes such as Trebbiano, Trebbiano of Spain and the Castelvetro's grapes.\nAlternatively you can choose black grapes, like Lambrusco and Ancellotta.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tIn our vineyards we cultivate Lambrusco, Trebbiano and Trebbiano \"di Spagna\" grapes.
\nIn particular those latter are the most fragrant and sweet and allow us to obtain a product of excellent quality.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>
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\n \"acetaia <\/div>\n<\/div>\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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\n\t\t\t\t\t\t\t\t\t\"acetaia\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\"terre\"\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\"acetaia\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div><\/div><\/div><\/div><\/div>
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\n\t\t\t\tFrom Harvest to Must\t\t\t<\/h2>\n\t\t\t\t\t\t\t

\n\t\t\t\tThe Harvest\u2019s time is one of the most challenging periods of the year for us but it's also the moment to reap the fruits of our hard work.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tAfter the harvest, the bunches are separated from the graspi and the grapes are put under pressure in the presses to obtain the raw Must. This is then poured into large open cisterns, positioned inside a cooking chamber. Here begins the \u201c Cooking process\u201d that leads the Must to shrink and thicken, increasing the concentration of sugars and acids.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tA slow and controlled phase that lasts almost 16-18 hours, helping the fermentation process and releasing all the aromas and typical flavors of our Traditional Balsamic Vinegar of Modena.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tAt this point we have to filter the still hot Must, in order to eliminate all the small waste of the grape and obtaining a clear and sweet liquid.
\nThis operation in done in the traditional way, using fabrics and mesh fabric \u201cshirts\u201d, that allow an optimal filtration.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tThe cooked and filtered Must can be used in two ways: can be transferred into hermetically sealed tanks to keep it cool until use or moved into large barrels used for fermentation.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tThis is where the acetification process begins, with patience and attention, giving us a high quality Traditional Balsamic Vinegar.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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\n\t\t\t\tMaturation in cask: our drums of vinegar\t\t\t<\/h2>\n\t\t\t\t\t\t\t

\n\t\t\t\tFerrari's Vinegar Farm has more than 500 barrels divided by batteries that are used for the production of Traditional BalsamicVinegar.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tEach barrel has variable capacities, from 100 to 10 liters, and it\u2019s made with selected woods in order to transmit some specifics characteristics to the Traditional Balsamic Vinegar.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tChestnut rich in tannins gives vinegar its typical dark and intense color.
\nThe mulberry tree, thanks to its porosity, speeds up its concentration.
\nJuniper gives vinegar its resinous essence.
\nCherry sweetens the flavor making it softer for the palate.
\nThe Oak, precious wood for the vinegar already mature, gives a distinctive vanilla scent.
\nEveryone contributes to enrich and exalt our Traditional Balsamic Vinegar, making it a unique product.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tEvery year, between November and April, we refill each battery.
\nThis process invigorates the Vinegar, which is reduced by about 10% every year due to evaporation and transudation caused by the wood. It\u2019s a process that must be carried out with the utmost care and by expert hands, to make sure that each vinegar\u2019s withdrawal and transfer are done correctly.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div>
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\n\t\t\t\tAccording to the specifications vinegar must age at least 12 years in battery in order to be denominated Traditional Balsamic Vinegar of Modena \u201cAFFINATO\u201d.
\nBut in order to get the \u201cblack gold\u201d, the real reasure of Modena, we need to wait more than 25 years.
\nAt the end of this long process we finally obtain the\u201c EXTRAVECCHIO\u201d Traditional Balsamic Vinegar of Modena.\t\t\t<\/h4>\n\t\t\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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Come to visit our vinegar factory!<\/h1>\n\n\t\t<\/div>\n\t<\/div>\n
<\/span><\/div>\n BOOK A VISIT!<\/span>\n <\/a>
<\/span><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Aceto Balsamico Tradizionale dal cuore delle colline modenesi. Le uve utilizzate per l'Aceto Balsamico Tradizionale devono essere autoctone, coltivate e raccolte nella provincia di Modena e iscritte alla lista DOC. Si possono utilizzare uve bianche come il trebbiano, il trebbiano di Spagna e le uve di Castelvetro. In alternativa si possono scegliere uve nere come il lambrusco e l'ancellotta. Nelle nostre vigne coltiviamo uve di tipo lambrusco, trebbiano e trebbiano di Spagna. In particolare [...]","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-516","page","type-page","status-publish","hentry"],"yoast_head":"\nL'acetaia - Acetaia Ferrari Modena<\/title>\n<meta name=\"description\" content=\"L'acetaia Ferrari dispone di oltre 500 botti di legni pregiati divise in batterie utilizzate per la produzione di Aceto Balsamico Tradizionale.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/acetaiaferrari.it\/en\/acetaia\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L'acetaia - Acetaia Ferrari Modena\" \/>\n<meta property=\"og:description\" content=\"L'acetaia Ferrari dispone di oltre 500 botti di legni pregiati divise in batterie utilizzate per la produzione di Aceto Balsamico Tradizionale.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/acetaiaferrari.it\/en\/acetaia\/\" \/>\n<meta property=\"og:site_name\" content=\"Acetaia Ferrari Modena\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-04T15:20:01+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/acetaiaferrari.it\/acetaia\",\"url\":\"https:\/\/acetaiaferrari.it\/acetaia\",\"name\":\"L'acetaia - 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