Photo Gallery

Chapter titles:

The Food Show #1:

The Food Show #2:

The Food Show #3:

The Food Show #4:

A typical Modenese attic:

The fermentation process works best in the attic as this is exposed to the temperature extremes - very hot in the summer and very cold in the winter, and the variance between day and night also. The heat of the summer helps to ferment the vinegar further and in the cold of the winter the fermentation slows.

Modenese Attic #2

As the barrels size decreases the age increases.

Attic

The barrels are placed in rows, forming 'batteria'.

How the grape must is cooked - Italian style!

The cooking of the grape must is cooked in the same way it has been for many many years, with an open pot, over an open flame. The grape must needs to be prepared in this fashion if the Balsamic Vinegar is to become D.O.P. Vinegar. All of our Balsamic Vinegar of Modena goes through this process.

Lambrusco Grapes

Shown above are Lambrusco Grapes, some of the grapes used in the manufacture of Traditional Balsamic Vinegar of Modena.

Grapes make wine too!

This man has been drinking Lambrusco Vino - a red wine also made from the Modenese Lambrusco grapes.