Ticket Tasting Visit

35,00 € Tax. included
Price per person

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 20 kg 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 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.

All the stages of transformation of the product will be explained, starting from the cooked grape must, the only ingredient of the Traditional Balsamic Vinegar of Modena DOP.

In these environments the DOP and IGP Balsamic Vinegars begin to age naturally, with the mere passing of time the chemical-physical transformation begins which transforms the sugars of the grapes into alcohol and subsequently into acetic acid, finally the heat of the summer of the years to come creates a process of evaporation of the water contained in the must making it dense and finally the wooden barrels transform the light brown product into the characteristic black or better to say dark brown typical of Balsamic Vinegar.

The two Vinegar cellars of 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.

THE TICKET IS VALID FOR 6 MONTHS FROM PURCHASE

TO BOOK A VISIT, CLICK HERE OR CALL 320 0822214 – MARCELLO