ANTICA ACETAIA MANDRIO 1897

Introduction and brief history:
My family’s first battery of barrels (A.L.B) were started in 1897, I inherited them from my great-grandfather. The barrels decreased in size, the largest made of oak, then chestnut, then cherry wood, then Acacia and lastly Mulberry.

the choice of the grapes :
The selection of grapes, typically from our Reggio Emilia district (Trebbiano, Lambrusco, Salamino, Ancellotta) and their respective quantities, is the result of generations of experience in this sector. The grapes come from our vineyards. They are grown and harvested by my family of farmers

The carefully selected grapes are harvested by hand.
The grapes are harvested, pressed and cooked in the same day.
In my Olden vinegar house (farm):
Before proceeding with the acetification of the batch, the new barrels or bottles are sanitized, in our old Vinegar farm house. This is carried out using the most natural method existing, using a solution of boiling water and about 20% salt. (0.5kg per 10 liters).
The barrels and bottles are completely cooled and emptied, rinsed with warm water and let dry.

Coking grape must :
The cooking of the typical Reggio Emilia Grape Must is undoubtedly the key part in preparing the basic ingredient of Balsamic Vinegar. In our Old Vinegar farm house, the traditional method handed down over generations is used; Grape must is cooked without the cover, directly over a fire, boiling slowly, under the stars and waning moon. The grape must, loses alcohol and increases in sugar content naturally

Seasoning and aging :
Produced of better quality and unique batches , the grape must is situated in the garret of the house and lying in bottles or barrels in series, in descending capacities in different woods. The must rests here while it matures.
Old and rare. Produced by four generations in our old Vinegar farm house, after 12 years aging and 40years for extra seasoning, the balsamic vinegar is then packaged in fine and precious glass bottles, without added preservatives or coloring agents.

Bottling:
Bottling in our old Vinegar farm house “Mandrio” is still done traditionally.  The plug is strictly made from natural cork  from the island of Sardinia, secured with hemp rope and sealed with wax lacquer.

Packing :
The wooden packaging is unique, each one different from the other. They are made by hand of Fir, Oak and Walnut wood. They are carved, smoothed, and stained with water-based stains then assembled. The boxes are internally coated with Alcantara-Velvet, with hinges, fasteners, and accessories in brass.

OUR EXCLUSIVE AND LIMITED
PRODUCTION QUALITY, CRAFTS,
PASSION AND TRADITION, ALLOW
US TO DELIVER THE PRODUCT
ONLY TO RESTAURANTS, WINE &
FOOD STORES, NICHE AND
ESCLUSIVE BOUTIQUES.

Having undergone extensive aging, Ruby shades and natural harmonious flavors are produced. It goes well with structured dishes such as  roast meet and game. Ideal to accompany medium cheeses, also perfect with shellfish and cold desserts such as ice cream and seasonal fruit like strawberries.