Cellar and production
We have adopted one of the most ancient traditions of our land. We preserve it and – with the help of our cellarmen – carry it forwards, in harmony with our constant pursuit of quality.
Grapes, musts and ageing
Only the best musts are cooked, left to cool and placed in containers of various woods.
Batches of five or six small casks in oak, chestnut, cherry, ash or mulberry, ordered by decreasing volume.
At least 12 years of patience and care, slow acidification and natural fermentation are required to allow the must to mature. Only products that have been aged for more than 25 years can be adorned with the classification of “Extra aged”.
In the Motta Cellars, which were completely renovated after the earthquake of 2012, we safeguard 5,600 casks of Traditional Balsamic Vinegar of Modena PDO, which renders our vinegar cellar unique and spectacular.
Once a year, the product that has completed the long aging process is drawn from the smallest barrel. Then, the part drawn and evaporated during the year is replaced with the product from the barrel directly above. This process is called the “Refilling” and is repeated for all barrels in the battery.
Lastly, the so-called “Topping up” of the largest barrel is made, adding “fresh” product, that is, boiled and fermented must, which initiates its acetification.
Our products are certified by a commission of expert tasters from the Consortium, the monitoring organisation that checks the qualitative characteristics set by guidelines.
Balsamic Vinegar of Modena PGI
The quality of our products has always been close to our hearts. A quality that begins with the best ingredients, carefully selected and constantly checked, and which finishes with their perfect mixing and fermentation.
Grapes, musts and production
Balsamic Vinegar of Modena PGI was born in our land, from grape varieties that are rigorously selected from Trebbiano, Fortana, Montuni, Sangiovese, Albana, Lambrusco and Ancellotta.
Gathered at the peak of their ripeness, the grapes are pressed, juiced, filtered, cooked and concentrated, to result in our must.
To this must, we add wine vinegar (10% minimum) and vinegar that has been aged for at least ten years.
In our two vinegar factories, we adopt the “Trucciolo” process of natural, slow fermentation in large wooden vats over vine-shoots, and we guarantee the certification of the controlled supply chain.
Refinement and ageing
After this, we proceed with refinement within containers made from fine woods including durmast, chestnut, oak, mulberry and juniper, for a minimum of 60 days. At the end of this phase, the product is examined by a monitoring organisation and is then certified. Only products aged for at least 3 years can be adorned with the classification of “aged”.
All of our production is monitored by expert technicians and by cellarmen with plenty of experience, who carry out chemical-physical and organoleptic checks during the ageing stage.