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CLASSIC VISIT

The visit begins with a tour of the vineyards to learn about the grapes and all the various processing phases, such as mowing the grass, hoeing the soil, pruning and harvesting done by hand.

The grapes are harvested in 20kg boxes which are carried out directly by the owners Paolo and Marcello Cavedoni. After which the pressing and cooking of the must is explained until the main ingredient of the traditional balsamic vinegar of Modena DOP is obtained: the cooked must.

You then enter the Acetaia, where the aging of the Balsamic Vinegar begins among hundreds of barrels of different woods and sizes. All the transformation phases of the product will be explained starting from the cooked grape must, the sole ingredient of the Traditional Balsamic Vinegar of Modena DOP.

In these environments the PDO and PGI Balsamic Vinegars begin to age naturally, with the mere passage of time the chemical-physical transformation begins which transforms the sugars of the grapes into Alcohol and subsequently into Acetic Acid, finally the heat of the summer of the years to come it creates an evaporation process of the water contained in the must making it become dense and finally the wooden barrels transform the light brown product into the characteristic black or rather dark brown typical of Balsamic Vinegar.

The two vinegar factories of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI will be shown, explaining the differences in production in detail.

The visit will end in the room that contains the two oldest batteries of Casa Cavedoni dating back to 1900 and 1860!

Once the visit is over, you can sit in the tasting room, where all the Balsamic Vinegars with different ages will be tasted, starting from the youngest to the oldest.

Also tasting of pure Lambrusco Grasparossa di Castelvetro DOP, a limited production of around 1000 bottles per year.

VISIT GOURMET

The Gourmet visit includes everything described in the tasting visit, in addition there will be a tasting of a Traditional Reserve Balsamic Vinegar that has been aged for over 100 years.

Chopping board with 12 and 36 month aged Parmigiano Reggiano DOP with drops of 30 year old Traditional Balsamic Vinegar.

Plate with a selection of high quality local cured meats produced by the historic Villani company of Castelnuovo Rangone, composed of peasant salami, PGI Mortadella, cracklings accompanied with homemade bread.

Fresh ricotta of the day with Saba with quinces, an ancient recipe from grandmother Zaira.

Homemade chocolate cake made by Chef Marika, coffee and nocino produced with our walnuts.

A bottle of Lambrusco Grasparossa di Castelvetro DOP of our production.

In case of intolerances, allergies or special requests, ad hoc solutions can be made based on your needs.