Tradition and passion
The company consists of two departments: the wine-cellar and the vinegar-factory.
The grapes from the Lambrusco di Sorbara (PDO) vines grown in the company’s own vineyards are taken to the wine-cellar. After gently pressing the grapes, grape must is obtained and undergoes a first concentration process by evaporation which involves heating the water to obtain a concentrated grape must.
The semi-finished product is transferred to the vinegar-factory where the concentrated must undergoes a second concentration process by being slowly cooked to obtain the cooked grape must. The wine vinegar which comes from grapes grown in Emilia Romagna and represents the second ingredient of the balsamic vinegar, is left to mature in oak-wood barrels. Later the cooked must is blended with the wine vinegar and left to settle in durmast barrels, for as long as is necessary to achieve a harmonious product with a very high level of organoleptic consistency.
All the phases of the Aceto Balsamico di Modena (PGI) production process at the Agricola Due Vittorie are checked and inspected by means of a certified system.
The balsamic vinegar produced is characterised by its:
- HIGH DENSITY (exceptional balance between bitter and sweet)
- NO COLOURANTS (does not contain caramel)
- NO PRESERVATIVES (does not contain sulphites)
This outstanding Aceto Balsamico di Modena (PGI) is covered by an international patent.
