Our own Balsamic Vinegar at Oak Room & Alba Terrace at The Edition

25 Feb 2019

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The Azienda Agricola Venturini Baldini is a beautiful winery and balsamic vinegar estate situated in the historical hills of Matilde di Canossa in Emilia. Dating back to the 17th century, it is home to Villa Manodori and one of the oldest vinegar cellars in the region. historical producer of Traditional Balsamic Vinegar DOP from Reggio Emilia under the brand ‘Acetaia di Canossa’. Home to one of the oldest vinegar cellars dating back to the 17th century, holding more than 400 small barrels of balsamic vinegar. Organic farming since the late nineties and a continuous focus on sustainability.

Venturini Baldini owns and manages one of the oldest and largest vinegar cellars (17th century) in the region, with more than 500 barrels made of different woods.

They produce the highest quality DOP Traditional Balsamic Vinegar from Reggio Emilia (which takes a minimum of 12 years to more than 25 years to age), high quality aged balsamic condiments and Aceto Balsamico di Modena IGP. The production of this unique product, which is derived from grape must, is overseen by the Reggio Emilia Consorzio which guarantees with its certification the authenticity of the production process. The brand Acetaia di Canossa represents the strong link with the territory and the history of balsamic vinegar. The vice-queen of Italy, Matilde di Canossa, is the historical figure who made the Reggio area famous beyond its borders, and whose name is inextricably linked to balsamic vinegar.

The historic vinegar cellar located on the Roncolo Estate can be found immediately next to the Villa Manodori, which dates back to the 17th century. It’s a place, that represents the important historical origins of the Venturini Baldini brand, with more than 400 small barrels made of different types of wood. From juniper to oak, cherry to ash, through to chestnut, each barrel confers an unmistakeable aroma to the vinegar. The cultivation period and ageing time of our vinegars in single “treasure chests, following the regulations of the local area, which in turn gives them the two product lines of vinegar.

The first is that of Traditional Balsamic Vinegar of Reggio Emilia (among which we also like to include “Beatrice’s Condiment which is not a vinegar that follows regulations but still a source of pride for the company while the second is Protected Geographical Indication balsamic vinegar from Modena. Visiting the vinegar works for us is always like diving back in our family history, inside a location where time seems to stand still: the humid atmosphere, the half-light of the cellar and the aromas of the vinegar are the defining traits of this experience. 

The Balsamic Vinegar from Acetaia di Canossa Venturini Baldini is obtained thanks to a very long aging from boiled must of our organic grapes (Lambrusco and Malvasia grapes), in a series of small centenary barrels made in different woods (cherry, chestnut, mulberry, juniper, oak)  with scalar sizes, according to annual decanting and periodical refilling. Enclosed are pictures of the cellar dating from the 17th century.

The history of Traditional Balsamic Vinegar of Reggio Emilia has its roots in a very distant past. Dating back to 1046 the first written that takes care of and that tells of Henry III, emperor Teutonic, who then appointed the Marquis Bonifacio Tuscan father of Matilda of Canossa, to receive the gift of a special vinegar whose reputation had preceded him.  The importance of Tradition was such that by the nineteenth-century tradition would have it, the qualities of the young brides Reggio were accompanied by balsamic vinegar casks and small barrels for its aging over the years. An amount already then considered priceless, can make an important imprint on the whole culture of Reggio. 

Today this culture is protected by a body called the Association for the Protection of Traditional Balsamic Vinegar of Reggio Emilia. This consortium certifies the quality of a product which is aged for a time, never less than 12 years and, on the basis of the organoleptic characteristics, at the same it gives a seal of quality, distinguished between a sticker of Lobster, Silver or Gold. A procedure which imposes very strict guidelines that even bottling should take place in the presence of the consortium for the bottling and capping. Providing the producer details which is numbered and fully traceable.

We have 2 different balsamic vinegars in Alba Terrace and Oak room:

  1. Balsamic aged minimum 8 years in wooden barrels, 100% cooked grape must
    Intense, rich fragrance, with a pleasant sublty sweet note, perfect with mature cheeses, grilled meat, grilled and fried vegetables, foie gras, gelato

     

  2. Balsamic aged minimum 25 years in wooden barrels, 100% cooked grape must
    The particularly persistent flavour makes it a perfect elixir to round off a meal, with its noble, wonderfully intense blend of complex fragrances and aromas. Perfect with raw and cooked meat, vegetables, Parmigiano Reggiano, mushrooms and truffle, risotto, omelette, ice cream and panna cotta.