Companies that produce balsamic vinegar of Modena, always have a story that has been handed down for generations. Customs to get a good finished product, they are not written on a manual, but are handed down by example from father to sons.
The Farm "Le Aperte", though owned by Mantovani's family from the early years of the last century, developed the project of the Acetaia just the last decade.
Relatively young as an idea for a product that is wrapped in a constant and fascinating evocation of the "grandfather" and his ancient traditions. I'm Antonio Mantovani, owner of Acetaia "Le Aperte", and I write the brief history of my company.
I gained the passion for this typical product of the Province of Modena over the years, rather it was a "journey of love" I gained being in contact with people who were doing their acetaia, the pearl to show to me, and as agricultural engineer visited weekly their farms.
Among barrels you couldn't go the first time you visited the company and even the second, but you was invited when you was one of the family and an invitation to taste the vinegar was much more than a glass of wine or an invitation to lunch. My profession, fitoiatra or simply "plants doctor", applied for many years in the towns of Castelnuovo Rangone, Vignola, Modena, Spilamberto and ultimately in Nonantola, gave me the wonderful opportunity to discover a world that would otherwise never have known.
From these farmers, to which I taught for many years to defend their plants from pests, I got in return the secrets of their grandparents and details of many traditions that for centuries has turned the graps of Modena campaigns in Balsamic Vinegar of Modena.
The best thing was, therefore, for me to reproduce at my house that I saw and envied elsewhere. So, following the acquisition of the company "Le Aperte" by my family, I decided to set in it the vinegar. Despite not having a company tradition rooted in ancient centuries, today I try to take to my heart lessons that followed the many questions that I did to those farmers who wanted me so well.
They taught me how to cook the juice, how to do decant, and secrets of acetic fermentation, which alternate as a waltz with spirit fermentations according to the fall of the seasons. And from them I learned that the recipe for a good balsamic vinegar of Modena is not in the manual, but in the observance of the rigors of the tradition, the great passion and common sense that has always reigns in the heart of the farmers.