Learn
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 6.000 - 20.000 L
- Density 1,16-1,30 g/l
- Bitter/ sweet
- Additives 100% natural
OTHER MARKET VINEGARS
Classic
- Amount of must 23-27%
- Maturation 2 Months
- Barrel volume 20.000 L
- Density 1.13 g/l
- Bitter/ sweet
- Additives 100% natural
Basic
- Amount of must 33%
- Maturation 2 Months
- Barrel volume 50.000 L
- Density 1.075 – 1.10 g/l
- Bitter/ sweet
- Additives With caramel
Learn Masterpieces are born and made
Only the best grapes can create the art and mastery of the Balsamic Vinegars of Modena Carapelli. Discover a process that respects tradition, an exclusive product protected by the IGP seal (Protected Geographical Indication) and the richness of Italian cuisine in each of our bottles.
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
MUST
Must is obtained from the different grape varieties in the region
Cooked must
The grape juice is boiled at 80º C (176º F) and the fructose becomes caramel
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
Filtering is done to eliminate the sediments that are produced during the maturation period
Bottling
The bottles protect the product from temperature and light
