Traditional Balsamic Vinegar of Modena, or “Aceto Balsamico Tradizionale di Modena”, costs a hefty $6,000 USD per litre. What are the secrets behind the price tag? From grape must to rigorous quality control, we go behind the scenes of the making of the traditional Italian food to find out.
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CHAPTERS
00:00 The art of making Traditional Balsamic Vinegar of Modena
02:25 Welcome to Giuseppe Pedroni’s farm
03:54 Mechanically harvesting the Trebbiano di Spagna grapes
07:32 Traditios of an ancient vineyard: manually harvesting the Trebbiano di Spagna grapes
9:43 Bringing the grapes to the cellar for pressing
11:40 Pressing the grapes to obtain their must
16:15 Cooking the must, fermentation and acetification
23:00 Turning grape juice into vinegar
24:51 Manually decanting the barrels
31:53 Maturation and ageing: a careful and lengthy process
33:27 “Families” of barrels, starting with the Mother
39:11 The Traditional Balsamic Vinegar of Modena is brought to the Protection Consortium for quality control
43:22 The quality control process starts under the close monitoring of the Inspector from Kiwa Cermet
46:48 The Master tasters taste the Traditional Balsamic Vinegar of Modena at the Protection Consortium
52:03 The President of the Traditional Balsamic Vinegar of Modena Protection Consortium
54:03 Open Vinegar Cellars: vinegar factories host guided educational tours inlcuding tastings of Traditional Balsamic Vinegar of Modena
54:40 Giuseppe Pedroni’s historic family tavern
★ A B O U T U S ★
We are Domenico and Giulia, two reporters travelling the world to discover, understand, and tell the story.
Kiss From The World is dedicated to creating high quality non-fiction content that informs and entertains its viewers about the world in all its wonder, diversity and vibrancy.
★ W H E R E W E S H O T T H E V I D E O ★
Country: Italy
Region: Emilia Romagna
City: Rubbiara
Gps: 44°39’3.02″N 11° 2’27.02″E
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