Acetaia Picci Aceto Balsamico Tradizionale Oro Di Reggio Emilia Ml. 100

Near Reggio Emilia, in Cavriago, in one Court of XVII century you can reach ACETAIA PICCI. Place of memorable fascination is enough one visit for being conquered by an atmosphere in which intense and delicious scents are breathed, wrapped in an atmosphere furrowed from the traces of the time.
In this " small-large acetaia " the rules of tradition have been followed in order to obtain an excellent product: the attic, that concurs the necessary thermal excursions, and the disposition of " the batteries " composed from 5 - 6 - 8 barrels of different and valuable woods, all with particular and indispensable characteristics. The CHESTNUT TREE helps the process of acetification and the coloration. The ROVERE gives grinta and body to the vinegar. The CILIEGIO gives a refined sweet and delicate aroma. The GELSO allows the fast concentration of the product, thanks to the porosity of the wood. The JUNIPER confers an exceptional aromatic and intense note. The disposition of the woods is decided from Picci based on the product that it wants to obtain. Picci takes care personally of the production, chooses the grapes for must, rigorously Trebbiano and Spergola matured in reggiane hills, controls that the spremitura is soft and light, presides to the slow baking of must, cooked to direct fire and low temperature (70°C) for beyond 50 hours. 
And it is always Picci that takes care of the delicate phase of the starter of the botticelle, with the preparation of the barrels and the putting to dwelling of the must cooked with the graft of colonies of acetobacteria, for the constitution of new batteries and the repair of those most ancient (even 80 years old).