ACETAIA GUERZONI ACETO BALSAMICO DI MODENA I.G.P.
Acetaia Guerzoni is a generations old family owned farm with deep roots in Modena the Company’s mission is to produce balsamic vinegars true to tradition, with respect for the land while utilizing modern techniques as needed. All farming was converted into Organic and Biodynamic in the 1970’s, a progressive change not seen anywhere else in the industry at that time.
Demeter certified
Acetaia Guerzoni was also the first Company in Italy to receive in the 1980’s a special certification for Biodynamic Balsamic Vinegar production (Demeter). Today, operations are managed by Lorenzo Guerzoni who continues the production after the original procedures and maintains the family tradition and the certification as the unique Demeter Balsamic Vinegar producer in Italy.
Biodynamic farming according to Rudolf Steiner philosophy, has an edge over the concept of organic farming and has anterior roots of some decades than the biological concept is based on a thought in perfect harmony with the ecosystem.
The roots of our plants become longer, branched and reinforce. The plant improves its genetic capabilities and promotes the natural transformation of the earth into humus.
Authentic grape flavor
Our biodynamic farming produces quality grapes, with authenticity flavor and goodness beyond the grapes cultivated with “conventional systems.” The area covered by our biodynamic cultivation, over 150,000 square meters, has a large biodiversity We grow alternately different varieties of grapes: Salamino, Uva d’Oro, Ancellotta, different kind of Trebbiano grapes and several other native species. At the beginning of each row is an elm tree and a rose. Biodiversity exerts a particularly attractive force of beneficial insects and animals. The soil is not damaged by the depletion that occurs with monocultures. The grapes offer a pure taste and organoleptic features even after the production process.
How we produce our biodynamic Balsamic Vinegar
The Balsamic Vinegar is obtained from cooked grape must that matures over the slow acidification derived from natural fermentation and progressive concentration in barrels of different woods with no chemical or flavoring additives.
The “raw material” for the production of Balsamic Vinegar of Modena is the grapes must, cultivated within the typical of the area of Modena (Lambrusco, Trebbiano grapes). After pressing,
just after the grape harvest – made exclusively by hands -the juice is removed from the stalks before fermentation begins, and it is cooked over direct heat in a special boiler.
After prolonged boiling, made with the “open sky and direct fire” original procedure ( in the industries this procedure is now made with vacuum cooking that is more quick but no much taste remains in the must) , the concentrated cooked must is removed from the boiler to be left to cool for at least 48 hours.
Then the liquid is filtered and checked for taste and quality. After a rest in a special iron tank, the grape must is added with a small quantity of wine vinegar to start the “Acidification process”, after another taste check.
The next step, called “topping up”, put the cooked must into the barrels for the refining.
From this moment the “Balsamic” will only need a long rest and replenishment and periodic inspections, to become available for use. This rest is minimum 2 months for the “Aceto Balsamico di Modena IGP” and it can reach easily reach the 10thyear, but in Italy the law prohibits any ageing indications.
For the Traditional Balsamic vinegar DOP the rest is at least 12 and 25 years. This is the only vinegar that is certified by age directly by the Consorzio dell’Aceto Tradizionale DOP, with official certification and bottle.
PAYMENT OPTIONS
