Vinegar factory Picci rises in a 17th-century courtyard in Cavriago, near Reggio Emilia.
It is a place of an extraordinary charm that is enough to visit once to be conquered by an environment full of history, where you can still breathe the intense and delicious aromas of the Traditional Balsamic Vinegar of Reggio Emilia.
In the vinegar cellar, all the rules of tradition are followed so to obtain an excellent product, starting with the presence of the attic, which allows the necessary thermal amplitude, up to the arrangement of a series of decreasing volume barrels (usually 5-6-8) called 'batteria', made of various precious wood species, all with particular and indispensable characteristics:
CHESTNUT gives a refined aroma, sweet and delicate.
MULBERRY allows the rapid concentration of the product, thanks to the porousness of the wood.
JUNIPER gives an exceptional aromatic note, marked and intense.
The arrangement of the woods is decided by Picci, based on the product he wants to obtain. Picci personally takes care of the production by choosing the grapes for the must, strictly Trebbiano and Spergola, ripened in the Reggio hills; check that the squeezing is soft and light; presides over the slow cooking of the must, helps to direct heat at a low temperature (70 ° C) for over 50 hours; he deals with the delicate phase of launching and preparation of the barrels, with the placement of the cooked must and colonies of acetobacteria selected by him, with the placement of new bacteria and reinforcing old ones, whose age reaches 80 years.