Acetaia Via Farini

Via Farini

The history of Acetaia Via Farini starts in the 19th century, in the attics of the family house, in the heart of Modena. Dedicated to one of the historic streets of the city center, Acetaia Via Farini produces its Balsamic Vinegar of Modena and other condiments according to tradition, handing down a unique art.
Symbol of culture and history of a territory, Balsamic Vinegar of Modena has become a product known and appreciated all over the world, emblem of an inestimable know-how and heritage.

Modena has become part of the Italian Food Valley. Close to town are the birth places of excellences such as Parmesan Cheese, Parma Prosciutto, Zibello’s culatello, Lambrusco wine and obviously Balsamic Vinegar of Modena.

Modena is enhanced by architectural treasures such as Duomo di Modena (UNESCO heritage), the traditional cuisine and the dynamic cultural life. It is also characterized by blending of innovation and tradition.

Acetaia in Modena

Balsamic Vinegar is much more than a product. It is a fruit of this land, in fact it can be produced exclusively in Modena e Reggio Emilia. It is the result of the alchemy between must, grapes and wood. There are three basic elements that must always be taken into consideration: autochthonous red and white quality grapes, coming from the 7 vines of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana e Montuni, which guarantee perfect acidity and sugars; the wood that transmits the aromas to the balsamic vinegar and the time, essential because it is the aging that completes the flavour.

Grape must, together with wine vinegar are the only raw materials from which Balsamic Vinegar of Modena is obtained.The attention paid to the selection of these ingredients is therefore essential to obtain excellent results.

For this reason, Via Farini’s Balsamic Vinegars of Modena and the other condiments are made only with local white and red grapes, which give particular aromas and intense flavors to vinegars. The addition of wine vinegar to the cooked must favors the fermentation process. The slow cooking of the must, the use of aged wine vinegar and the long aging in wooden barrels, guarantee great versatility and an excellent sweet and sour balance.

An Ancient Tradition

Produced according to an ancient tradition, the Balsamic Vinegar of Modena Via Farini and other condiments are aged for a long time in ancient casks of different woods and sizes, enriching themselves with the unmistakable and intense aromas of woods, ripe fruits and spices.

The Balsamic Vinegar of Modena Via Farini are produced following the traditional method. It starts with the harvesting of local grapes, then passing through their pressing and filtration, from which a juice called raw must is obtained. This is cooked for at least 24 hours in a cauldron, where the temperature reaches 80 °, so that it becomes cooked must.

This procedure is carried out to stop alcoholic fermentation and also facilitates the density and color of the product. The traditional method involves aging according to the ancient system of Rincalzi and Travasi in which the cooked must is left to rest for years in batteries of barrels of different sizes and woods. The traditional method involves aging according to the ancient system of decanting and refilling in which the cooked must is left to rest for years in batteries of barrels of different sizes and woods. During these years the processes of acetification and concentration take place that lead to the transformation into Balsamic Vinegar.