{"id":1499,"date":"2022-04-28T14:35:36","date_gmt":"2022-04-28T12:35:36","guid":{"rendered":"https:\/\/aulamater.it\/?page_id=1499"},"modified":"2022-05-17T10:05:04","modified_gmt":"2022-05-17T08:05:04","slug":"products","status":"publish","type":"page","link":"https:\/\/aulamater.it\/en\/products\/","title":{"rendered":"Products"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_column_text]\"\"[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1651132689527{margin-top: 100px !important;margin-bottom: 100px !important;}”][vc_column][vc_column_text]<\/p>\n

Traditional Balsamic Vinegar of Modena P.D.O. 12 years Af\ufb01nato<\/h2>\n

Aged in battery for at least 12 years with the traditional procedure of Rincalzi and Travasi. The protected designation of origin requires the product to be of strictly Modenese origin. Twelve years of hot summers and harsh winters associated with the humidity of the flat land between Secchia and Panaro rivers.<\/p>\n

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Traditional Balsamic Vinegar of Modena P.D.O. 25 years Extravecchio<\/h2>\n

Aged in battery for at least 25 years with the traditional procedure of Rincalzi and Travasi.
\nOnly after the twenty-fifth year of age, the noble product reach full maturity. The organoleptic profile is complex, rich in aromas earned along its entire lifespan, thanks to the numerous rackings, from the 7 woods admitted by the disciplinary, the barrels are made of. The bouquet is ample and aromatic; the taste is full, intense and persistent, worthy of the unreachable balsamic harmony
\n.<\/p>\n

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Raw Must<\/h2>\n

Raw must obtained by traditional processing. Cold mashing with soft pressing from selected grapes from our vineyards. Getting separated and pressing carried out respecting the ancient production techniques.<\/p>\n

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Cooked Must<\/h2>\n

Cooked must obtained by traditional processing. The must obtained, in the evening, from a scrupulous selection of the grapes of our production decants the whole night and only the next morning is placed in large stainless steel boilers and cooked over a direct fire and open air. Wisdom and competence determine its success and organoleptic quality. The concentration is commensurate with the needs of the Acetaia.<\/p>\n

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Cooked Must Aceti\ufb01cato<\/h2>\n

Cooked must aceti\ufb01cato obtained by skilful processing. Our musts, obtained from the autumn harvest, only in spring begin fermentation, as well as natural acet\ufb01cazione, as from the times of the Georgiche<\/i> of Virgilio.<\/p>\n

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ABTM Certified Grapes<\/h2>\n

Selected grapes typical of the province of Modena, strictly hand harvested from grape row, preferring the noble part of the bunch and placed in boxes. The grapes, harvested only after a natural exposure to the sun in September, come entirely from our own vineyards.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1651132689527{margin-top: 100px !important;margin-bottom: 100px !important;}”][vc_column][vc_column_text] Traditional Balsamic Vinegar of Modena P.D.O. 12 years Af\ufb01nato Aged in battery for at least 12 years with the traditional procedure of Rincalzi and Travasi. The protected designation of origin requires the product to be of strictly Modenese origin. Twelve years of hot summers and harsh winters associated with the humidity of the…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1499","page","type-page","status-publish","hentry"],"yoast_head":"\nProducts | Aula Mater<\/title>\n<meta name=\"description\" content=\"Acetaia Aula Mater. Traditional Balsamic Vinegar of Modena DOP. 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