The guided tour starts right here, from the acetaia and its hundred and fifty barrels, where the traditional balsamic vinegar of Reggio Emilia DOP ages, or, as they say in the jargon, it refines.
The acetaia houses ancient batteries of the 18th and 1800s, coming from noble families in the provinces of Reggio Emilia and Modena. During the guided tour you will discover that each barrel is different from the other: acacia, oak, chestnut, juniper, cherry, ash, mulberry, are the seven wooden essences in which balsamic vinegar rests. Each wood gives the product a color, a scent and a particular flavor, which can then be found in the final tasting
The barrels are divided into batteries, which is a sequence of five or six barrels ranging from the largest to the smallest. Every year a small part of the vinegar, about 10%, is beaten in barrels, according to the Solera method.
After the visit, the tasting begins: the scent of balsamic vinegar turns into taste, everything to savor.
The tasting goes step by step, to get the palate used to the many flavors and tastes of balsamic vinegar. It's like a vertical, it goes from the youngest to the oldest. We let you taste, in fact, our three types of balsamic vinegar of aged Modena IGP and the traditional balsamic vinegar of Reggio DOP, lobster label, aged minimum 12 years. How can I tell you in words? This balsamic vinegar is very creamy, with a complex taste: you can feel the vanilla, dried fruit, tamarind and all the woods in which it has rested. Your palate will be delighted by this tasting and will immediately understand what is its favorite vinegar, whether sweeter, more acidic or a middle way.
In any case it will be a unique and precious taste experience.