Acetaia della Vigona di Campagnoli Alberto

Vinegar of "La Vigona" di Campagnoli Alberto
The vinegar factory is inserted in the context of the family-run farm "Vigona" located in Mirandola. The production of Traditional Balsamic Vinegar of Modena D.O.P. it is a complete cycle: cultivation of the vineyard with typical Trebbiano and Lambrusco grapes, harvesting and pressing from which the must is obtained, which is cooked from 10 to 14 hours over low heat and becomes the raw material for the production of balsamic vinegar. The fermentation of the must takes place in steel vats, the acetification in the mother barrels, the maturation and aging in the batteries formed by the barrels of different woods. The withdrawal of the finished product, the decanting and the reinforcement is carried out from January to mid-March. Access to the Acetaia is allowed in almost the whole period of the year by appointment and during the visit it will be possible to attend a video presentation of the processing cycle and it will also be possible to taste the vinegar in the various stages of maturation and aging.