Bio-elements - Acetaia Gubertini | Tradizione di Modena

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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, cold winters and hot, muggy summers ensures that the grapes harvested in September possess perfect characteristics for the blending of our vinegar.

GUBERTINI VINEGAR

REPRESENTS THE CULMINATION OF A COMPLEX PROCESS MADE OF TERRITORY, HISTORY, AND MASTERFUL INTERPRETATION BY THE MASTER VINEGAR MAKER

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.

Solid wood table, smooth surface and elegant finish, perfect for traditional balsamic vinegar tastings.

Set of traditional Gubertini balsamic vinegar barrels, high-quality artisanal production. — Gubertini balsamic vinegar barrels in the traditional acetaia, unique and authentic flavor produced in Italy.

Traditional Gubertini balsamic vinegar in glass bottle, with aged cheese and vintage wooden barrel. — Aged cheese with Gubertini balsamic vinegar and glass vinegar bottle, rustic and authentic setting and traditional Italian flavors.

Formai di Sauris with balsamic vinegar, artisanal cheese, Italian specialty. — Formai di Sauris, artisanal cheese and balsamic vinegar, high-quality Italian specialties.

Wooden and metal barrel for aging traditional balsamic vinegar Acetaia Gubertini. — Traditional barrel of Acetaia Gubertini, symbol of quality and craftsmanship of balsamic vinegar.

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 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.