academia barilla  February 2007
   

More about Balsamic Vinegars and Balsamic Must from Modena’s Acetaias

Today I will publish some more pictures from my trip around Modena [...]

Today I will publish some more pictures from my trip around Modena last month, when I was hunting for Acetaias and Balsamic Vinegar.

After our series of pictures and videos about Traditional Balsamic Vinegar of Modena, I want to show you also where the volume production for less aged balsamic Vinegar (generally between 3 and 10 years only) and balsamic must (between 3 and 8 years) takes place.

I already introduced Franco, one of the selected Academia Barilla partner producers of Balsamic Vinegar and Must, in a previous post. I broke my camera that day, so sorry, no videos – but I have plenty of pictures to share with you today.

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

The production process of Balsamic Vinegar of Modena is similar to the one adopted from the Traditional Acetaias, only it is applied to bigger volumes. It all starts with the must, of course. The Must gets carefully mixed with aged vinegar in big barrels.

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Look at the Yellow label – Bio stands for Biologico, the Italian term for Organic.

Balsamic Vinegar production: Acetaia

Then the Balsamic Vinegar is left aging for years in smaller barrels.

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Academia Barilla’s artisan producers achieve a higher grade of balsamic vinegar by adding a higher percentage of aged must, and having the balsamic vinegar aging in chestnut and cherry barrels – just to make it more intriguing for your gourmet food lover palate!

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaia

Balsamic Vinegar production: Acetaiaa

And finally, after the production gets the approval and DOP certification from the Consorzio, as we discussed in previous posts, the aged balsamic vinegar and must turn into the Academia Barilla range of Balsamic products, that you can easily get online at the Academia Barilla online shop.

Balsamic Vinegar production: Acetaia

Tags: , , ,

Leave a Reply