PODERI FIORINI DAL 1919

ACETAIA FIORINI
THE FIFTH ESSENCE OF TIME
Things change fast, but there are places where traditions, passion and time remain the same and the change of Seasons marks the rhythm of man and his work In Ganaceto the Fiorini Family, almost 100 years ago, began to be a committed wine grower and producer of that dark and dense nectar whose name is Aceto Balsamico di Modena, with a passion that spans generations. To the first little barrels which were filled at the beginning, in the decades a growing number was added; a real collection built and selected from different kind of woods thus to build authentic Cuve that would express the taste of a secret family recipe. The care and the love that the Fiorini Family has always dedicated to the growing of its own land has had as its best and most precious fruit the production of the Aceto Balsamico, able to tell, through its flavor and taste, the tale of a century-long tradition. Alberto and Cristina Fiorini had since some years took upon them the duty of tell this tale, made up by craftsmanship and love for the details, for people that recognize the Italian food as a unique excellence.

Putting together modern technologies with the respect of a old technique, the Acetaia Fiorini is able to offer different kinds of products, everyone of whom is marked by the most important European certification. For this reasons, only Aceti Balsamici di Modena IGP and Aceti Balsamici Tradizionali di Modena DOP are offered. The common denominator is the selection of ACETAIA FIORINI the best grapes, grown through a method which gives only few of them to guarantee their quality, in order to live up by the high-quality stanVia Nazionale per Carpi 1534/5A dards that have always characterized Fiorini 41123 Ganaceto Modena Familys production. tel./fax +39-059-386028 E-mail estero@poderifiorini.com Website www.acetaiafiorini.com

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ACETO BALSAMICO DI MODENA IGP

ACETO BALSAMICO FIORINI NOVELLO

VIGNETO: PODERI FIORINI ZONA DI PRODUZIONE: COMUNE DI SAVIGNANO SUL PANARO

CARATTERISTICHE

INVECCHIAMENTO: 2 anni in botti di rovere da 50 quintali VARIETA DELLE UVE: 90% Lambrusco Salamino (uva rossa), 10% Trebbiano di Spagna (uva bianca) RESA UVE PER ETTARO: 900-1000 kg per ettaro RESA MOSTO PER 100 KG DUVA: 60 kg RACCOLTA: manuale dal 20 Settembre al 15 Ottobre PROCEDIMENTO DI TRASFORMAZIONE: con il Novello lAcetaia Fiorini ha raggiunto lobiettivo di produrre un aceto di buona qualit dove possano per spiccare le caratteristiche di freschezza e di intensit aromatica equilibrata e non troppo esuberante. Per realizzare ci stato quindi utilizzato un buon aceto di vino prodotto anchesso dallazienda stesso ed invecchiato per alcuni anni in botti di rovere; in seguito questo stato assemblato con un mosto cotto (bollito naturalmente per almeno 12 ore) di uve Trebbiano di Spagna e Lambrusco Salamino di Santacroce. NOTE ORGANOLETTICHE: colore bruno, intenso e brillante; aroma caratteristico, intenso e piacevolmente delicato; gusto agrodolce, equilibrato e fresco ABBINAMENTI: ideale per condire verdure cotte o insalate, ottimo sulle carni alla griglia, anche in cottura

ACETAIA FIORINI DAL 1919

ACETO BALSAMICO DI MODENA IGP

ACETO BALSAMICO FIORINI CRU PODERE FORNACE

VINEYARD : PODERE FORNACE PRODUCTION AREA: COMUNE DI SAVIGNANO SUL PANARO

CHARACTERISTICS:

AGEING:5 years in oak barrels of 225 l RANGE OF GRAPES: 70% Lambrusco Salamino (reg grapes), 30% Trebbiano di Spagna (white grapes) YIELDS OF GRAPES PER HECTARE: 700-800 kg per hectare YIELDS OF MUST PER 100KG OF GRAPES: 50 kg HARVESTING: manual from the 20th September to the 15th October TRANSFORMATION PROCESS: just after the vinification the two different kind of grapes are separately boiled on low flame for about 18 hours. The result is a concentrate must that is mixed with a small percentage of vinegar aging in oak barrels (about 10%), Afterward it will be aged in barrels for more than 5 years. MATURATION: aged in oak- wood barrels ORGANOLEPTIC NOTE: dark, deep and bright colour; complex and pervasive aroma with a pleasant sharpness; savory and aromatic taste. MATCHING: ideal to dress salads ; it can be perfectly matched with red and white meats such as beef, rabbit; excellent on Zabaione cream.

ACETAIA FIORINI DAL 1919

ACETO BALSAMICO DI MODENA IGP

ACETO BALSAMICO FIORINI GRAND CRU PODERE LA LEVATA

VINEYARD: PODERE LA LEVATA PRODUCTION AREA: COMUNE DI SAVIGNANO SUL PANARO

CHARACTERISTICS:

AGING: 5 years in barrels of 225 l and 3 in barrels of 50 l RANGE OF GRAPES: 100% Trebbiano di Spagna (white grapes) YIELDSOF GRAPES PER HECTARE: 700-800 kg per hectare YIELD OF MUST PER 100 KG OF GRAPES: 50 kg HARVESTING: manual from the 20th September to the 15th October TRANSFORMATION PROCESS: the Trebbiano grape of Podere La Levata has always been considerate from the Fioroni family the most suitable for production of long ageing Aceto Balsamico. The must is cooked on a low flam for more than 20 hours; afterward it will age for 5 years in oak barrels of 225 l and for more than 3 years in chestnut barrels of 50 l , following a precise family recipe. MATURATION: in barrels of oak and chestnut ORGANOLEPTIC NOTE: dark, deep and bright color; the aroma is characterized of evident balsamic nuance; notable olfactory persistence; broad, complex and persistent taste; the balance is gave from the long and aging process. MATCHING: thanks to balance and stiffness getting with the ageing it can be used raw; it should be perfectly matched with grill and roast ; its perfect with mature cheese.

ACETAIA FIORINI DAL 1919

ACETO BALSAMICO DI MODENA IGP

ACETO BALSAMICO FIORINI CRU BIO PODERE GALEAZZA

VINEYARD: PODERE GALEAZZA PRODUCTION AREA: COMUNE DI SAVIGNANO SUL PANARO

CHARACTERISTICS:

OTTENUTO DA COLTIVAZIONI BIOLOGICHE

AGING: 5 years in barrels of 225 l RANGE OF GRAPES: 30% Lambrusco Salamino (red grapes), 70% Trebbiano di Spagna (white grapes) YIELD OF GRAPES PER HECTARE: 700-800 kg per hectare YIELD OF MUST PER 100 KG OF GRAPES: 50 kg HARVESTING: manual from the 20th September to the 15th October TRANSFORMASTION PROCESS: The Trebbiano, considerate one of the most suitable grapes for the Aceto Balsamico production, is boiled for more than 18 hours. Afterward it s mixed with a small percentage of Lambrusco Salamino, which had followed the same process, and with a small percentage (about 5 10 %) of vinegar that come from biological growing aging in barrels. To conclude it is aged for more than 5 years in oak and acacia barrels and this create a combination of balanced and optimal characteristics. MATURATION: aged in barrels of oak and acacia ORGANOLEPTIC NOTE: dark, deep and bright colour; complex and pervasive aroma with a pleasant sourness nuance; aromatic and balanced taste with a sweet tendency. MATCHING : it can be matched with grilled vegetables or salad with tuna or chicken ; it is perfect in cooking with meat dishes and suitable on sweet cream and fruits such as strawberry or plum.

ACETAIA FIORINI DAL 1919

ACETO BALSAMICO TRADIZIONALE DI MODENA DOP

ACETO BALSAMICO FIORINI AFFINATO FASTO EXTRAVECCHIO RANI

CHARACTERISTICS:
The Aceto Balsamico Tradizionale Fiorni come from cooked grapes must, ripened by the slow acetification coming from a natural fermentation and a progressive concentration through a very long ageing. The must exclusively coming from grapes of Trebbiano di Spagna e Lambrusco Salamino di Santa Croce, as obliged by the disciplinary, is naturally concentrate by a long simmer cooking and then put inside wood barrels to start the decennial process of ageing and refine Following a precise track the Aceto Balsamico di Modena, dictated by a specific and secret family recipe, is aged in small barrels built with different woods to infuse it a great complexity of flavours and qualities. Later the must extracted in 2 level of aging that consist in: the range between 12 and 24 years to be considerate Affinato; the range of 25 years and more to be denominated Extravecchio. Just after an accurate analysis realized by master taster to be proposed in the peculiar bottle of de consortia create by the designer Giorgetto Giugiaro.

ORGANOLEPTIC NOTE: dark brown color, deep and bright; complex but well mixed aroma, pervasive and persistent, characterized by a clear sharpness but pleasant and harmonic; the taste is:sweet sour, well balanced aromatic intense and extremely persistent. MATCHING: perfect on great and well matured cheese like Parmiggiano Reggiano; combinable with complex and tasty meat dishes but also with row meet or fois gras; a must is proposed upon strawberries and vanilla ice -cream; the tradition suggest it also in a quantity of a teaspoon as extraordinary digestive at the end of the lunch. Very appreciate by gourmet for its possibility to balance the fourth taste: sweet, salt, sour and bitter.