Experience information
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
Tasting products
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
Host information
The PODERE
"Podere Francesco" aims to enhance and spread throughout the territory one of the excellences of our land, the Lambrusco.
The company has always been involved in the cultivation of the traditional grapes of the rural province of Reggio Emilia: Lambrusco marani, Lambrusco salamino and ancellotta; from the cultivation of these grapes it makes wines such as Reggiano rosso dop, Reggiano lambrusco dop.
It has an extension of about 27 hectares of vineyards all trained in spurred cordon system with an average production of about 5,000 quintals per year and a pressing cellar processing of about 10,000 quintals per year
From passion, a new acetaia was born in 1975 for the preparation, production and marketing of traditional balsamic vinegar of Reggio Emilia, extra old (gold stamp), aged (silver and lobster stamp) and food dressing.
The different refinements are obtained from the natural fermentation of lambrusco and ancellotta grape musts.The musts of these grapes are cooked slowly in the open air and the product is aged in small barrels made of various types of wood, the Batterie (oak, cherry, mulberry and chestnut),and it is through these raw materials and long aging that its uniqueness is achieved
The extra vecchio has an aging of over 40 years, the affinato between 12 and 18 years, while the balsamic food dressing is over 7 years old which, is obtained through a production methodology similar to the traditional one, also coming from acetified grape must.
The Podere covers the short supply chain for Lambrusco and traditional balsamic vinegar, dumb must, base wine; for traditional balsamic vinegar from Reggio Emilia: grapes, fresh must, cooked must and fermented cooked must.
What do they think of Podere Francesco
