HOME / bioelements
A PASSION THAT STARTS FROM AFAR
THE ART OF SIMPLICITY. RAW MATERIALS.
The foothill area of the province of Modena is rich in alluvial and marine sediments that give the soil permeability and a rich presence of mineral salts. The subcontinental climate characterized by humid and cold winters and hot and sultry summers ensures that the grapes harvested in September have perfect characteristics for the blending of our vinegar.
GUBERTINI BALSAMIC VINEGAR
REPRESENTS THE CULMINATION OF A COMPLEX PROCESS MADE OF TERRITORY, HISTORY, AND MASTERFUL INTERPRETATION BY THE MASTER VINEGAR MAKER
THE BOILING
The “boiling” phase occurs over a slow fire for several days to not compromise the correct concentration of sugars and create the perfect environment for the fermentation phase.
THE FERMENTATION
The management of alcoholic fermentation is strictly natural with a secret process that belongs to our vinegar cellar and is passed down each generation to obtain a final product with the best alcohol concentration for perfect acetification.
THE BOILING
The management of alcoholic fermentation is strictly natural with a secret process that belongs to our vinegar cellar and is passed down each generation to obtain a final product with the best alcohol concentration for perfect acetification.
THE FERMENTATION
The “boiling” phase occurs over a slow fire for several days to not compromise the correct concentration of sugars and create the perfect environment for the fermentation phase.
THE MOTHER OF ALL BARRELS
The feeding of the “Abbesses” (large wooden barrels that constitute the first step for the transfer phase) occurs with small quantities of fermented must to maintain optimal acidity levels. The result is a young vinegar that contains all the essential nutrients to feed the batteries during transfers.
THE SPIRIT OF A GREAT BALSAMIC VINEGAR IS BORN FROM THE MASTERY OF CONTROLS
After a meticulous analysis of all the barrels where acidity and density data are recorded, the data will be used to make the necessary corrections to obtain a perfect product. This precision work is carried out respecting biodiversity, increasingly giving space to the principles of biodynamics. At the final sampling, before bottling, a visual test will be conducted with the flask and the palate of the master vinegar maker who will decide if the product has met all quality standards. Gubertini vinegar never compromises, even at the cost of not bottling a vintage if it does not fully respect the creative ideal.
WOODY NOTES
One of the characteristics of our vinegar is the diversity of woods present in the aging phases of the batteries. Each of these woods imparts to the balsamic during the long rest a harmony of flavors that give our balsamics an extraordinarily deep and prolonged sensory breadth.
JUNIPER
Imparts to the balsamic a pronounced aroma and flavor of juniper berries.
MULBERRY
Facilitates the evaporation and concentration of the balsamic.
CHERRY
Imparts an unmistakable essence of ripe fruit to the final product.
ASH
Accelerates the acetification of the alcohol present in young balsamic.
ACACIA
Used to maintain acidity, therefore it is predominantly used in the larger barrels of the batteries.
CHESTNUT
Imparts tannin to the balsamic, giving it an amber color.
OAK
It is a hard, time-resistant wood, neutral and suitable for preserving balsamic without altering it.