Informazioni sull'esperienza
In the ancient acetaia, inside the barn of the farmhouse of the xlx century, will be provided the notions of aging techniques, acetification, aging in wooden barrels and illustrated the various qualities of traditional balsamic vinegars.
- Duration of the guided tour in the vinegar cellar, tasting of the products: about 1 hour.
Products for tasting:
Traditional Balsamic Vinegar D.O.P. of Reggio Emilia - 4 refinements
Food Condinent (7 years)
- ABTRE ARAGOSTA (12 years)
- SILVER FIR (18 years)
- FIR GOLD (40 years)
- accompanied by Parmigiano Reggiano and Grissini.
Cost per person 15.00 euro
- Children under 10 years: free
- Wide parking for buses
Prodotti in degustazione
Aceto Balsamico Tradizionale di Reggio Emilia D.O.P. Aragosta
Aceto Balsamico Tradizionale di Reggio Emilia D.O.P. Argento
Aceto Balsamico Tradizionale di Reggio Emilia D.O.P. Oro
Condimento Balsamico Alimentare
Informazioni sull'host
“Podere francesco” aims to enhance and spread one of the excellence of our land, Lambrusco, throughout the territory. The company has always been involved in the cultivation of traditional grapes from the rural province of Reggio Emilia: Lambrusco marani, Lambrusco salamino and ancellotta; from the cultivation of these grapes produces wines such as Reggiano Rosso DOP, Reggiano Lambrusco DOP. It has an extension of about 27 hectares of vineyard production all trained with spurred cordon with an average of about 5,000 quintals per year and a pressing of about 10,000 quintals per year in the cellar From the passion, a new vinegar factory was born in 1975 for the preparation, production and marketing of traditional balsamic vinegar of Reggio Emilia, extra old (gold stamp), refined (silver and lobster stamp) and food seasoning.
The various refinements are obtained from the natural fermentation of lambrusco and ancellotta grape musts, the musts of these grapes are slowly cooked in the open air and the product is aged in small barrels of various types of wood (oak, cherry, mulberry and chestnut) , and it is through these raw materials and a long aging that its uniqueness is obtained The extra old has an aging of over 30 years, refined between 12 and 18 years, while the balsamic food condiment is over 7 years which, is obtained with a production method similar to the traditional one, also coming from acetified grape musts.
The farm covers the short supply chain of Lambrusco and traditional balsamic vinegar of Reggio must muto, base wine; for the traditional balsamic vinegar of Reggio Emilia: grapes, fresh must, cooked must and fermented cooked must.
Cosa pensano di Podere Francesco
