Visit to one of the oldest vinegar houses in the Modena area: Cavedoni since 1860
Tasting visit
In the new headquarters in Via Guerro di Qua Nr 2 in Castelvetro di Modena was born the farm where, in the vineyards owned, is produced Lambrusco Grasparossa di Castelvetro DOP and Uva Trebbiano Modenese.
Two of the seven types of grapes suitable for the production of Aceto Balsamico Tradizionale Di Modena DOP and Aceto Balsamico di Modena IGP.
The visit begins from here, a tour in the vineyards to learn about the grapes and all the various stages of processing, such as mowing the grass, hoeing the soil, pruning and harvesting made by hand.
The grapes are collected in boxes of 20 kg each, which are made directly by the owners Paolo and Marcello Cavedoni. Then it is explained the pressing, the cooking of the must until obtaining the main ingredient of the Traditional Balsamic Vinegar of Modena PDO: the cooked must.
- The visit lasts about 1 hour.
- In case of intolerances, allergies or special requests you can make ad hoc solutions according to your needs.
- Customers will have the opportunity to buy directly in acetaia the products they have selected and pay in cash, ATM or credit card.
- The visits will be made by one of the owners with the possibility to do them also in English.
Then you enter the Vinegar Cellar, where among hundreds of barrels of different woods and sizes begins the aging of Balsamic Vinegar.
Verranno spiegate tutte le fasi di trasformazione del prodotto partendo dal Mosto Cotto d’Uva unico ingrediente dell’Aceto Balsamico Tradizionale di Modena DOP.
In these environments the Balsamic Vinegars PDO and IGP begin to age in a natural way, with the passage of time begins the physical chemical transformation that transforms the sugars of grapes into alcohol and then into acetic acid, finally the heat of the summer of the coming years creates a process of water evaporation contained in the must making it dense and finally the wooden barrels transform the product of brown color – light in the characteristic black or better to say dark brown typical of Balsamic Vinegar.
The two Vinegar cellars of Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena IGP 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 dated 1900 and 1860!
After the visit you can sit in the tasting room, where you will taste all the Balsamic Vinegars with different aging, starting from the youngest to the oldest.
Tasting of pure Lambrusco Grasparossa di Castelvetro DOP, a limited production of about 1000 bottles per year.
Unbelievably fantastic experience!
Patti A.
This is one of the greatest things we have ever done. it was a small family owned business that has been there for seven generations. From the way they grow the grapes to the love and care that they give in the casks to making the purest and most delicious products we learn so much. […]
Alla scoperta dell’aceto tradizionale balsamico
Se visiti Modena devi assolutamente scoprire come viene fatto l’aceto balsamico! Dopo varie ricerche abbiamo deciso di visitare l’acetaia Cavedoni, in quanto offriva una visita gourmet con l’assaggio di un aceto balsamico ultracentenario. Acetaia di famiglia che essendo alla quinta generazione ha una piacevole storia da ascoltare e soprattutto da assaggiare. Degustazione di Prodotti tipici […]
Regalo di compleanno super apprezzato!!
Recensione di: Tour dell’aceto balsamico in una delle più antiche aziende produttrici di aceto balsamico di Modena Piacevole sorpresa; Il signor Paolo è una persona veramente squisita e appassionata del proprio lavoro. L’ambiente e accogliente e, sia l’acetaia che il piccolo museo, sono molto interessanti, grazie anche alle esaustive spiegazioni del proprietario. La degustazione dei […]
Unbelievably fantastic experience!
This is one of the greatest things we have ever done. it was a small family owned business that has been there for seven generations. From the way they grow the grapes to the love and care that they give in the casks to making the purest and most delicious products we learn so much. […]
Really interesting AND delicious!
We spent a great afternoon learning all about Balsamic Vinegar. We had a tour with Marcello, who is so passionate about what they do and his English is fantastic! It was incredibly interesting hearing about how balsamic is made and what to look for to get quality (now we buy different balsamic from the supermarket […]
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We visited the Acetaia as part of the Italian days tour from Bologna and enjoyed our stay at Cavedoni very much. We learned so much about the Aceto production and what to look for when buying your supplies back home. The taste of the products was also amazing, so much so, that when we flew […]