Antica Acetaia Cavedoni: visit and GOURMET tasting
Let us accompany you to discover the Traditional Balsamic Vinegar of Modena in one of the oldest vinegar factories in the area, savor the wonderful vinegar accompanied by a true gourmet tasting! Furthermore, you will be able to taste the oldest vinegar present in Acetaia: aged over 100 years!!
Where: Castelvetro di Modena (Emilia Romagna)
Period of activity : from April to October, every day except Sunday.
Hours : flexible hours by agreement with the contact person.
Duration: approximately 2 hours.
Experience: The experience begins with a tour of the vineyards to learn about the types of grapes grown to obtain balsamic vinegar and the various processing phases (mowing the grass, hoeing the soil, pruning and harvesting done strictly by hand).
You then enter the Sancta Sanctorum, the heart of the Acetaia, where the aging of the Balsamic Vinegar begins among hundreds of barrels of different woods and sizes. What can I say, you will be enchanted by the magic of the place.
All the transformation phases of the product will be explained starting from the cooked grape must, the sole ingredient of the Traditional Balsamic Vinegar of Modena PDO.
In these environments the PDO and PGI Balsamic Vinegars begin to age in an absolutely natural way. Only with the slow passage of time does the chemical-physical transformation begin which transforms the grape sugars into alcohol and subsequently into acetic acid; the heat of the summers of the years to come creates a process of evaporation of the water contained in the must, making it thick and finally the wooden barrels transform the color of the product into the characteristic dark brown typical of Balsamic Vinegar.
The two vinegar factories of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI will be described, explaining the differences in production in detail.
The tour will end with the astonishing visit to the room which contains the two oldest batteries of Casa Cavedoni dating back to 1860 and 1900!
Afterwards you can sit in the tasting room, where all the Balsamic Vinegars with different ages will be tasted, starting from the youngest up to the legendary 100-year-old Traditional Balsamic Vinegar of Modena!
Tasting not only vinegars but also a taste of pure Lambrusco Grasparossa di Castelvetro DOP, an artisanal production limited to only around 1000 bottles per year.
But you won't just drink, on the contrary:- Platter of Parmiggiano Reggiano DOP 12 and 36 months with drops of Traditional Balsamic Vinegar aged 30 years;
- Plate with a selection of high quality local cured meats, produced by the historic Villani company of Castelnuovo Rangone, consisting of farmer's salami, PGI Mortadella, cracklings accompanied with homemade bread;
- Fresh ricotta of the day with quince-fruit Saba, an ancient recipe;
- Homemade chocolate cake, coffee and nocino produced with walnuts from the vinegar factory;
- A bottle of artisanally produced Lambrusco Grasparossa di Castelvetro DOP.
Location on Maps:
In case of intolerances, allergies or special requests, ad hoc solutions can be made based on your needs.
Spoken language: Italian and English.
Contacts:
Marcello Cavedoni
Info@acetaiacavedoni.it
Cell. 3200822214 - 3394317980
