Gourmet Visit gift voucher for 2 people

140,00  Tax. included

In the new headquarters in Via Guerro di Qua Nr 2 in Castelvetro di Modena was born the farm where, in the vineyards owned, is produced Lambrusco Grasparossa di Castelvetro DOP and Uva Trebbiano Modenese. Two of the seven types of grapes suitable for the production of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI.

The visit begins from here, a tour in the vineyards to learn about the grapes and all the various stages of processing, such as mowing the grass, hoeing the soil, pruning and harvesting made by hand.
The grapes are collected in boxes of 20kg each, which are made directly by the owners Paolo and Marcello Cavedoni. Then it is explained the pressing, the cooking of the must until obtaining the main ingredient of the Traditional Balsamic Vinegar of Modena PDO: the cooked must.

Then you enter the Vinegar Cellar, where among hundreds of barrels of different woods and sizes begins the aging of Balsamic Vinegar.

Will be explained all the stages of processing the product starting from the Grape Must Cooked only ingredient of’ Traditional Balsamic Vinegar of Modena DOP.

In these environments the Balsamic Vinegars PDO and IGP begin to age in a natural way, with the passage of time begins the physical chemical transformation that transforms the sugars of grapes into alcohol and then into acetic acid, finally the heat of the summer of the coming years creates a process of evaporation of the water contained in the must making it become dense and finally the wooden barrels transform the product of brown color – clear in the characteristic black or better to say dark brown typical of Balsamic Vinegar.

The two Vinegar Cellars of the Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena IGP will be shown, explaining the differences in production in detail.

The visit will end in the room that contains the two oldest batteries of Casa Cavedoni dated 1900 and 1860!

After the visit you can sit in the tasting room, where you will taste all the Balsamic Vinegars with different aging, starting from the youngest to the oldest.

Tasting of pure Lambrusco Grasparossa of Castelvetro DOP, a limited production of about 1000 bottles per year.

  • Chopping board with Parmigiano Reggiano PDO 12 and 36 months with drops of Traditional Balsamic Vinegar aged 30 years.
  • Dish with a selection of local high quality meats, produced by the historic Villani di Castelnuovo Rangone, composed of Salame contadino, Mortadella IGP, Ciccioli accompanied with homemade bread.
  • Fresh ricotta of the day with Saba with quince apples ancient recipe of grandmother Zaira.
  • Sweet homemade chocolate cake by Chef Marika, coffee and walnut produced with our Walnuts.
  • A bottle of Lambrusco Grasparossa from Castelvetro DOP of our production.

The coupon has a duration of 6 months from purchase