Sassuolo vinegar factory
Sassuolo vinegar factory
When it comes to vinegar, a long, centuries-old tradition immediately comes to mind. Acetaia Rossi Barattini, by now a renowned vinegar factory in Sassuolo, devotes all its attention to the ancient Modena custom of producing Balsamic Vinegar.
How does a vinegar maker work?
This delicacy from the Sassuolo vinegar factory is obtained by pressing the grapes in large vats. The grapes are pruned from the vine when the ratio between sugars and acidity is very high. Another fundamental aspect in the preparation of vinegar is that it is obtained without any aromatic addition of any kind.
At this point, once the grapes have been pressed, within the following 24 hours the must, after being sieved, is boiled in an open vessel. With this operation, carried out over low heat, the quantity of must available is reduced by about half. The secret for correct processing lies in the attention to detail, a fundamental prerequisite of the Sassuolo vinegar factory.
Post-cooking phases
In this phase the vinegar is left to rest in the vinegar cellar, inside a precious wooden barrel, without any chemical intervention. After about a year, the must will be acetified and ready to be placed in a series of smaller casks, which are usually kept in the attics, with the dry cold of winter and the humid heat of summer.
The Sassuolo vinegar factory places their particular attention in the choice and cooking of the musts in selecting the best quality barrels from the most suitable places for aging and above all at the right moments of processing.
The Sassuolo Rossi Barattini vinegar factory is characterized by a real family vocation for viticulture, which after several decades is still handed down today. The production of their vinegar is carried out and treated with secular barrels handed down from generation to generation.
