Tuesday, 04 August 2015 06:39

How Modena Balsamic Vinegar is made: the magic of Azienda Agricola Le Aperte

Modena Balsamic Vinegar Modena Balsamic Vinegar


Balsamic Vinegar PGI Acetaia Le Aperte is produced in the Modena area, in the wide and sunny flatland. The manufacture of this condiment, with its unique and intense taste, requires passion and respect of traditions: that’s the only way to obtain the traditional Balsamic vinegar of Modena.
Azienda Agricola Le Aperte is a “young” producer and hasn’t got a family background in this business. Thanks to passion, determination and the desire to get involved, Le Aperte created a high quality Balsamic Vinegar.
Everything happens within the Azienda Agricola Le Aperte, in the Modena countryside: thanks to the knowledge and skills of Antonio Mantovani, owner of the Acetaia and expert of plant protection, the grapes destined to vinegar production are grown with care and attention.
The must is cooked in the “barchessa” and then bottled. The “acetaia” is in the lofts above the farm: this is where the vinegar rests for the required amount of time.
It’s a fascinating process: the vinegar is put in barrels made of different kinds of wood. Thanks to this rotation, it acquires the woods’ unique flavours; it is tasted, smelled, rebottled and checked. All these operations require attention and experience: that’s the only way to obtain the real Traditional Balsamic Vinegar.

How did Antonio manage to learn all the processes and traditions behind the vinegar production if his company is new and he hasn’t got a family background in this business?

The peasants Antonio used to help growing their vineyards taught him everything he needed to know about Balsamic vinegar. Antonio created his Acetaia respecting their legacy.
From his passion and efforts come the best Balsamic Vinegars from Modena:

• Aceto Balsamico Tradizionale di Modena PDO 25 years Extra-old: dense and velvety with an intense taste;
• Aceto Balsamico Tradizionale di Modena PDO 12 years: less intense compared to the one above but with a decisive taste

Just one drop of these condiments will yield your dishes a unique flavour: sweet and bitter at the same time.
Balsamic vinegar can enhance not only the taste of cooked or raw vegetables, but also meat and fish, cheese and fruit. You just need to experiment.
Discover the different kinds of Acetaia Le Aperte Balsamic vinegar of Modena.



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