Visit to one of the oldest vinegar houses in the Modena area: Cavedoni since 1860

Tasting visit

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 Aceto Balsamico Tradizionale Di Modena DOP and Aceto Balsamico di Modena IGP.

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.

  • The visit lasts about 1 hour.
  • In case of intolerances, allergies or special requests you can make ad hoc solutions according to your needs.
  • Customers will have the opportunity to buy directly in acetaia the products they have selected and pay in cash, ATM or credit card.
  • The visits will be made by one of the owners with the possibility to do them also in English.
30 €/cad.

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

Verranno spiegate tutte le fasi di trasformazione del prodotto partendo dal Mosto Cotto d’Uva unico ingrediente dell’Aceto Balsamico Tradizionale di 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 water evaporation contained in the must making it dense and finally the wooden barrels transform the product of brown color – light in 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 di Castelvetro DOP, a limited production of about 1000 bottles per year.

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