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A great Balsamic Vinegar
is differentiated by
The absence of added caramel.
The quality of Balsamic Vinegar is defined by the quantity of must.
The time of maturation in barrel.
Comparative of Carapelli Vinegars with Market Vinegars
PREMIUM
- Amount of must 45-55%
- Maturation More of 2 years
- Barrel volume 6.000L - 20.000 L
- Density 1,16-1.30 g/l
- Bitter/ sweet
- Additives 100% natural
OTHER MARKET VINEGARS
CLASSIC
- Amount of must 33%
- Maturation 2 Months
- Barrel volume 20.000 L
- Density 1.13 g/l
- Bitter/ sweet
- Additives 100% natural
BASIC
- Amount of must 23%-27%
- Maturation 2 Months
- Barrel volume 50.000 L
- Density 1.075 – 1.10 g/l
- Bitter/ sweet
- Additives With caramel
Masterpieces are
born and made
SELECTION
We are looking for the best grapes from the Modena region to create our Balsamic Vinegar: Lambrusco, Sangiovese, Trebbiano Modenese, Fortana, Albana, Ancelotta, Montuni
PRESSING
The grapes are pressed and crushed to release their juice
Modena Grapes: Alcoholic Fermentation Natural yeasts convert the sugar in the must into alcohol, creating wine
Modena Grapes: Acetic Fermentation The wine is poured into oak barrels and fermented, creating wine vinegar
MUST
Must is obtained from the different grape varieties in the region
COOKED MUST
Must is obtained from the different grape varieties in the region
BLENDING
The grape must and vinegar of Modena grapes are mixed
MADURATION
The oak is chosen for the type of wood that makes the vinegar perspire
FILTERING
The oak is chosen for the type of wood that makes the vinegar perspire
BOTTLING
The bottles protect the product from temperature and light
