Bioelements - Acetaia Gubertini

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A PASSION THAT STARTS FROM AFAR.

THE ART OF BEING SIMPLE. RAW MATERIAL.

The foothill area of the province of modena is rich in alluvial and marine sediments which give the soil permeability and a rich presence of mineral salts.
The sub-continental climate characterized by humid with cold winters and hot and sultry summers guarantees the grapes harvested in september perfect characteristics for the creation of our balsamic vinegar.

GUBERTINI BALSAMIC VINEGAR

GUBERTINI BALSAMIC VINEGAR REPRESENTS THE CULMINATION OF A COMPLEX PROCESS OF TERRITORY, HISTORY AND MASTERFUL INTERPRETATION OF THE “MASTRO ACETAIO” (VINEGAR’S MASTER).

THE BOILING

The “boiling” phase takes place over low heat for several days in order not to 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 factory and is handed down to every generation to obtain a final product with the best alcoholic concentration for perfect acetification.

THE MOTHER OF ALL BARRELS

THE FEEDING OF THE “BADESSE”(ABBESSES) (LARGE WOODEN BARRELS WHICH CONSTITUTE THE FIRST STEP FOR THE DECANTING PHASE) TAKES PLACE WITH SMALL QUANTITIES OF FERMENTED MUST TO MAINTAIN OPTIMAL ACIDITY LEVELS. THE RESULT IS A YOUNG VINEGAR THAT CONTAINS ALL THE ESSENTIAL NUTRIENTS TO POWER THE BATTERIES DURING “TRAVASI”(DECANTING).

THE SPIRIT OF A GREAT BALSAMIC VINEGAR COMES FROM THE MASTERY OF CONTROLS

After a scrupulous analysis of all the barrels, where the acidity and density data are detected, the data are recorded and will be used to make the necessary corrections to obtain a perfect product. this precision work is carried out in respect of biodiversity, leaving an increasingly predominant space for the principles of biodynamics.

Finally, at the final sampling, before bottling, a visual test will be carried out with the flask and the palate of the master acetaio, who will decide if the product has exceeded all quality standards.

Acetaia Gubertini never compromises, even at the cost of not bottling a vintage if it does not fully respect the creative ideal.

WOODY HINTS

One of the characteristics that characterize our balsamic vinegar is the diversity of the woods present in the ageing phases of the batteries. each of these woods gives the balsamic vinegar during the long rest a harmony of flavours that give our balsamic wines an extraordinarily deep and prolonged sensory breadth.

JUNIPER

It gives the balsamic vinegar a strong juniper berry aroma and flavour.

MULBERRY

It facilitates the evaporation and concentration of balsamic vinegar.

CHERRY TREE

It gives an unmistakable essence of ripe fruit to the final product.

ASH TREE

It accelerates the acetification of the alcohol present in the young balsamic vinegar.

ACACIA

Used to maintain acidity for this reason it is mainly used in larger barrels of batteries.

CHESTNUT

It gives the tannin to the balsamic, giving it an amber colour (shade).

OAK

It is used for the smaller barrels, those destined for the more mature product. it is hardwood, resistant over time, and neutral, suitable for preserving the balsamic without altering it.