Video about Acetaia Sereni placed in Marano sul Panaro
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Here we are on Modena Hills in a hill called Villa Bianca. We cultivate directly our vineyard to make Balsamic Vinegar of Modena. We cultivate Lambrusco Grasparossa, Trebbiano Modenese and Trebbiano di Spagna The grape is manually harvested
We remove the stems and press here, the juice is pumped inside for the next step and the most important step to make balsamic vinegar which is the cooking of the grape juice. The fresh juice of grapes arrives here to start the cooking to stop the fermentation and avoid the alcoholic
Fermentation in the product. We want to keep the sugars to reduce the product in order to lose about 50% of our production and keep the other 50% to make balsamic vinegar It’s thick not like honey but close to maple syrup. Cooked grape juice which is the prestigious material we have in
The product the one we produced in the cooking room is blended is mixed with wine vinegar in the traditional is 100% pure cooked grape juice, a natural fermentation with wild yeast. Instead in the IGP there’s no fermentation. Balsamic Vinegar of Modena IGP is minimum 60 days and the 95% of the
Basamic you find in the market the one I call Black Water you buy for $3.99 you know? That’s 60 days. Then if you want to age more you can do it but as you said you can’t say the number of
Aging you can only write “aged” if it’s over three. We use old barrels used by wineries for example here there was Brunello di Montalcino 3,000 liters, 5,000 liters, here there was Amarone and sometimes we buy new. Here we are going into Traditional Basamic Vinegar of Modena DOP room where
We produce the best of our product started by my great grandmother over 100 years ago When a child is born especially if she’s a daughter it’s common to gift a barrel battery or a single barrel
With her name and date of birth written on it and she will be able to taste her balsamic vinegar once married Do you have your own barrel? Yes I do but I did it by myself because my father didn’t gift me one when I was born This is my sister’s one, Federica 2009
For example my balsamic is here this is my battery with six barrels of which the second one is a unique edition there is just one in the world. It’s made of five different trees, five different woods in one barrel: oak, chestnut, cherry, mulberry and the casing one. It’s an edition of
Renzi the producer of all these barrels. So this is a battery for the production of balamic vinegar of Modena which means a set of barells from the smallest to the biggest in order to produce one single kind
Of basamic vinegar. There is a ritual every year that we do in Winter called “Rincalzo” or “refilling” which consist of opening the smallest barrel and check how much balsamic we missed in the first year from here between evaporation, leaking on the floor and something absorbed by
The wood. We open the second barrel, we take 2 liters from the second barrel, we move to the first and make the first full again. So we will refill the last barrel the biggest one with the new vintage
Of grape juice. So every new vintage enters into the first barrel and slowly arrive to the last This is Acacia check the smell and compare with Juniper which is the most spicy we have. Acacia, this is Juniper is an explosion of pepper. The Juniper barrel is a very limited barrel because
From 1992 they stopped the production of Juniper barrels because of the protection of Juniper trees So from 1992 there’s no more barrel and there are only used barrel for this wood This is the longest battery or the longest set of barrels in the world to produce Traditional
Basamic Vinegar of Modena they are all certified barrels 30 in a row from 600 liters at the beginning to 10 liters at the end all part of the same set and it was started in 1930 by my great grandmother
And it’s from 93 years that every year we refill the barrel. If from 100 kg of grape you obtain 70% of juice, 80% you have 70 kg you cook of half so you obtain 35 kg
With 35 kg you start aging the barrels and on average you miss about 10% per year for 25 years with 100 kg of grape you probably obtain one liter of balsamic. They have the their own grapes, their own vineyards they also have an agricultural activity beside production
Activity and for me that’s so important to be linked to the soil and to a place to do agricultural activities not withstanding the product that you make and they do So this is the jar containing our mother so the alcohol and the acetic acid produce this
Cellulose this kind of gel which is for me funny some people still use it to turn new wines or new juice of grape into vinegar and in the past it was so prestigious because people
Used to give it as a gift their mother to other people in order to let them produce a new vinegar It smells like acetone