Explore the techniques of traditional Balsamic Vinegar production in open farms of Reggio Emilia, Italy.
For generations, the region of Reggio Emilia has been home to a unique and time-honored craft: the production of traditional balsamic vinegar. This vinegar, renowned for its rich, balanced, and complex flavour, is made using a centuries-old process that combines natural ingredients, slow biochemical transformations, and a unique microclimate.
The process begins with cooking grape must, a concentrate made from pressed grapes, to concentrate its sugars. The cooked must is then placed in wooden barrels, where it undergoes a natural fermentation and acetification process by selected bacteria. No vinegar or other substances are added during this stage.
The vinegar is aged in a set of wooden barrels of decreasing size made from various woods (oak, chestnut, cherry, mulberry, juniper) over many years. During this time, it is periodically transferred into smaller barrels to concentrate flavors and complexity. The barrels are maintained in conditions controlled by natural climate variations, with seasonal temperature and humidity changes playing a crucial role in shaping the final flavor profile.
The minimum aging period for Traditional Balsamic Vinegar of Reggio Emilia is 12 years, with the finest products aged for 25 years or more. Strict prohibitions on additives except a small amount of caramel for color stabilization (up to 2%) ensure the distinctive dark colour of the vinegar.
Visiting the Producers
Several producers of Traditional Balsamic Vinegar of Reggio Emilia welcome visitors. Here are some options:
- Acetaia Stella requires reservations and offers visits on Saturdays from 09:00 - 12:30 and 15:00 - 18:00, and Sundays from 10:00 - 13:00.
- Acetaia Castelli requires reservations and offers visits on Saturdays and Sundays from 9:00 - 12:00 and 14:00 - 18:00.
- Lini 910 requires reservations and offers visits on Saturdays and Sundays from 9:00 - 12:00 and 14:00 - 18:00.
- Acetaia Comunale Villa Tarabini does not require reservations for visits on Saturdays from 16:00 - 18:00 and Sundays from 10:00 - 12:00 and 16:00 - 18:00. Contact Antonella Melloni via [[email protected]] or [[email protected]] for more information.
- Acetaia Vignoli is located in Cavriago (RE) and offers visits on Saturdays and Sundays from 10:00 - 18:00.
- Società Agricola Ferrarini offers visits on Sundays from 8:00 - 13:00 without reservation, but it is preferable.
- Acetaia Lucenti is located in Castellarano (RE) and offers visits on Saturdays from 09:00 - 17:00 and Sundays from 09:00 - 12:00.
For those interested in a broader experience, the event Acetaie Aperte invites you to immerse yourself in the charm of Reggio Emilia's balsamic vinegar factories and delve into the fascinating world of balsamic vinegar production.
For a unique Italian experience, consider taking a balsamic vinegar tour in Modena. And if you're in the area, the nearby Società Agricola Ferrarini cheese factory, located at Via Fratelli Menozzi 29, 42020 Quattro Castella (RE), is worth a visit.
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Il Borgo del Balsamico offers visits by appointment only.
References
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- The craft of traditional balsamic vinegar production in Reggio Emilia, a lifestyle deeply rooted in their region, can be experienced hands-on by visiting several producers offering guided tours.
- Visitors can explore the fashion-and-beauty of this aromatic, aged vinegar by taking part in Acetaie Aperte, an event that offers a unique insight into balsamic vinegar production factories.
- Upon completion of a balsamic vinegar tour in Modena, travelers can expand their food-and-drink knowledge by visiting the nearby Società Agricola Ferrarini cheese factory, offering a flavorful blend of classic Italian recipes and local culinary traditions.
