www.acetaiaducale.it Index

Our history p.7

The Solera System p.10

What distinguishes us p.11

The technique p.12

Refinement Methods p.13

Chemical and sensory identification p.15

A sensory organoleptic study of Sopraffino and Sopraffino Riserva p.17

Vinagro Forte p.20

Vinagro Pinot grigio p.22

Vinagro di cabernet sauvignon p.24

Vinagro piccante p.26

gran couvée p.28 ... 500 years in a drop ... Sopraffino p.30

Sopraffino Riserva p.32 Our history Modern evolutions of a Centenary flavour

Already at the time of Alfonso the 1st in the XVIth court was subsequently forced to retreat to Modena, centrury, the House of the Dukes of Este used diffe- the vinegars were then stored in the garrets of the cast- rent kinds of vinegar as condiment and “preservative” le’s southern keep. This latter location exposed vine- for food served at the banquets and to enhance the gars to temperature differences and excursions due to best recipes of the ducal court, prepared by Cristofo- seasonal changes and resulted in a natural reduction ro Messisburgo, Master of Ceremonies at the Court of the vinegar, which improved its aroma and taste. of the Dukes of Este. It is an historical fact that in the The contemporary version of Aceto Sopraffino fea- 16th century, the vinegar cellars known as the “acetaie tures a dynamic production process that mimics the ducali” of the Court of Ferrara, produced vinegars for natural thermal variations of the ancient garrets. From different gastronomic uses by blending vinegar with the 15th century onwards, the “acetaie” of the House raw must. The vinegars were classified as common of Este produced vinegar for the Court without inter- (used for cooking), fine (to put on the dining table) ruptions, until the Napoleonic occupation which then and “sopraffini” (extra fine), which were for the Duke forced Duke Hercules Rinaldo III to leave Modena in and his banquet guests. The “Aceto Sopraffino” extra 1796. A good portion of the acetaie were dismissed fine vinegar produced by the ducal House of Este was and probably put up for sale by the Duke himself in so highly prized for its unique and peculiar features, order to pay for his army during the war against Fran- that it was often given as a gift to rulers and dignita- ce. In spite of the war, vinegar production in the Mode- ries of European Houses, who used to request it during na palace never came to a complete stop. their stays at the Este’s estates. After the restoration of the Duchy of Este by the Con- Unlike the other “acetaie” in the dukedom at that time, gress of Vienna, Francis IV of the House of Austria-E- the vinegar cellars of the House of Este kept on pro- ste and Duke of Modena had the acetaie restored as ducing according to their own long-standing tradi- they were originally. He commissioned the battery of tions. Initially the vinegars were stored in special attic barrels for his acetaie from the Prandini family. With chambers in the castle garrets in Ferrara. When the the arrival of the Savoy army in 1859 and the subse- quent annexation of the Duchy to the Kingdom of Sar- gars made of one-variety grapes of Pinot Grigio, using dinia, Francis V abandoned Modena. By order of Vic- the passive Solera system, which is an exclusive estate tor Emmanuel II of Italy, the acetaie were transferred system. To accomplish this task, some kinds of “aceto- by the Savoy family to their castle in Moncalieri. There bacter aceti” were patiently chosen and let reproduce production was stopped as the staff of the Savoy court over the years, creating in this way the estate Solera. had neither the culture nor the tradition to keep the Thanks to the competence gained during the various acetaie going. studies and the natutral aptitude to research and inno- After more than one century of inactivity, since 1994 vation, on the base of some specific requests by the per resolution by the Count Andrea Czarnocki Luche- Company’s most important clients, the product range 1550 1550 1796 1816 1859 1994 2008 schi, his wife Isabella, Archduchess of Austria-Este, and VINAGRO has been created: sweet and sour dressing The beginning The Storage The Napoleonic occupation The restoration The Unification The Renaissance The Vinagro the current Duke of the House of Este, studies on the able to amplify the use of vinegar in cuisine, granting traditional production methods of the Aceto Sopraffi- new and surprising matches of taste. no of the House of the Dukes of Este, were resumed at Thereafter, the product range has been further impro- the family farm located in Quarto D’Altino (between ved, adding Gran Cuvée which is the response to the Venice and Treviso, a well-known area for excellent Chefs’ requests and whose peculiar features are in wine production). Special varieties of red and white between Vinagro and Sopraffino but with a new and grapes, whose musts and wines are especially good for different taste. acetification purpose, were selected and planted; they started to plan the reconstruction of the “acetaie” to produce Sopraffino vinegar. Trying to follow as much as possible the tradition, the barrels were once again Ferrara Modena Modena Modena Torino Treviso commissioned from the Prandini family, descendants of the master artisan barrel and and cask-makers that at the time had also supplied Francis V with his casks. Recently, being aware that the market required also traditional wine vinegars, Acetaia Ducale Estense star- ted producing red wine vinegars made of one-veriety grapes of Cabernet Sauvignon and white wine vine- The Solera System What distinguishes us The heritage of Uniqueness and historicity Acetaia Ducale Estense

Solera is a system for producing and refining The Solera is active when a small amount Passive Solera The peculiar characteristics The Aceto Sopraffino is a unique and historical condi- acetifying raw must of red grapes; the Balsamic vinegar winy products, such as wines and vinegars. of Sopraffino is taken from a barrel and ment of Italian cuisine and must not be confused with instead is made from white wine vinegar and cooked In our case, it namely consists in the deposit moved into a smaller one. The first one is Balsamic vinegar of Modena as, unlike this, it is made by must coming from white grapes. Wine Vinegar of our condiments or passage of musts and vinegars from the then filled with a younger vinegar in the highest to the lowest barrels or from the lar- same quantity. At the beginning the quan- gest to the smallest ones. tity destined for bottling is taken from the The Solera is passive when a small quantity first smallest barrel; at the end the last big- of vinegar is taken from a mass contained in gest barrel (in our estate, 6 or 12 passages) a barrel which is then filled in with wine in is filled in with the fresh must coming from the same quantity. the yearly grape harvest. Active Solera

Our barrels are made of several essences:

Must Sopraffino ǃǃ All our vinegars and condimen- ǃǃ Our vinegars and seasonings do ǃǃ They are produced by both the ts come solely from grapes cul- not contain any preservatives, passive solera system (Vinagro tivated in our family vineyards. colouring agents or thickeners, range) and by the active solera Very few vinegar cellars can as in most vinegars, especially system (Gran Cuvée, Sopraffino Cherry Chestnut Oak boast such a complete chain. balsamic vinegars. and Sopraffino Riserva).

ǃǃ Our vineyards are especially ǃǃ The Acetaia Ducale Estense is dedicated to the yeald of gra- the only cellar the produces pes suitable for the production vinegars by the passive solera of DOC wines. system, which s an exclusive ... and they are open on top to oxygenate their content. We use 3000 barrels for the ageing all our vinegars and condiments. estate system. The technique 1. The only original vinegar Refinement of the Este Ducal Family Methods

The technical document herein aims at This therefore provides for a complete, The in-depth investigation into the grape view of the above, the vintage selection activity of the distinctive farm species, in examining the main features constituting overall evaluation of the product and, by varieties and the methods of refinement is considerably important for preserving harmony with natural heat excursions. the uniqueness of “Sopraffino degli Esten- way of subsequent and extensive testing, and ageing focuses both on the actual cul- the health of the grapes and for ensuring During the hot summer months, acetifica- si” vinegar as far as the origin of the raw enables identification of the guidelines to tivation of the grapes as well as on percep- subsequent fermentation developments tion is triggered naturally and is managed materials, the production processes and be followed for best possible combinations tive production techniques most tied to without any stress and/or olfactive defects. by regular top-offs with younger products final composition are concerned. in modern day dishes. the ancient, historical recipe of the House This is possible by selecting exclusively which is actually the secret of the antique of Este. the autochthonous grapes that are grown technique, steeped in the traditions of the The The study was divided into three main parts: The grape varieties selected for production on-site and that therefore feature a good House of Este, when at the onset of the sea- of “Sopraffino degli Estensi” vinegar are polyphenolic structure and overall availa- sons of the luxurious, summer banquets cultivated on the best-suited enterpri- bility of nitrogenous sources. that at the time of the great culinary master se farmlands so that health status and These viticultural strategies are essential Cristoforo di Messisburgo were famous 1. 2. quantity can be appropriately monitored to the successful achievement of the sub- throughout Europe, it was customary to and possible vineyard cultivation vege- sequent transformation phases and for keep the production of the precious con- Refinement Chemical and tal-production imbalances are efficiently guaranteeing the development of the ace- diment alive and thriving. This antique Methods sensory identification prevented. The selected vines originate tifying bacteria. The care of the fine, aceto- method of discontinuous acetification is from very old farm enterprise varieties, bacterium layers is in fact one of the most carried on today without any forcing stra- featuring high dissolved sugar-to-water important techniques which give “Sopraf- tegies or climatic conditioning up until the mass ratios (i.e. between 20 and 22 degre- fino degli Estensi” vinegar the edge on the arrival of the first cold autumn weather, 3. es Brix) and delicate acidity (i.e. between common, industrial acetifying techniques. which marks the start of the slow, natural 6 and 7 g/l expressed in terms of tartaric The antique, handed-down art of fee- product-clearness and decantation pro- A sensory organoleptic study of acid) which ensure intense biologic acti- ding the vinegar mothers is performed by cesses. “Sopraffino” and “Sopraffino Riserva” vities during the acetifying process. In ensuring that there is an intense biologic 2. Chemical and sensory identification

“SOPRAFFINO”AGING DYNAMICS The purpose of the chemical and physical duct burnishing. salification, esterification and many other be completely different compared to initial “sopraffino”aging dynamics chemicalCHEMICAL analysis ANALYSIS of OF theTHE ACacetoETO SOPRAFFINO sopraffino CHEMICALchemical ANA analysisLYSIS OF THEof theACET acetoO SOPRAFFINO sopraffino RESERVE study of vinegars is to verify the basic pro- As specified for example in the graph phenomena that are still in study phases. evaluations and will show a marked incre- 60 7 Test Measure Unit Result Method Test Measure Unit Result Method 5,7 5,4 6 duct composition and to perceive its com- below, the evolutionary dynamics of One of the effects that is directly correla- ase of tertiary aromas and gradual loss of 50 4,5 5,8 5,7 RELATIVE Reg.CEE 2676/90. P.to 1.Met.5.2 RELATIVE Reg.CEE 2676/90. P.to 1.Met.5.2 plex evolution during the aging process; “Sopraffino” vinegar refined by ageing of ted to the above processes is an increased the fruity flavour typical of boiling musts. 5,3 5 DENSITY AT 20°C/ 20°C 1,1487 DENSITY AT 20°C/ 20°C 1,2872 40 O.I.V MA-F-AS2-01-MASVOL O.I.V MA-F-AS2-01-MASVOL 4,5 20°C/20°C 20°C/20°C both determinant aspects for appreciation the 2003 vintage show an initial, intense product density, although this property is What can be noted here is the clean-cut 3,8 4 % ad e 30 VOLUME VOLUME D.M. 12/03/1986 D.M. 12/03/1986 of sensory organoleptic qualities. biologic development phase activated by certainly of minor interest in as far as pro- separation between the two product profi- idity ALCOHOLOMETRIC ml/100ml 0,06 ALCOHOLOMETRIC ml/100ml 0,06 3 3 Met.V°grape vinegars Met.V°grape vinegars Ac TITLE

Brix Gr TITLE The chemical-physical identification of the acetobacteria that are capable of incre- duct quality goes. During refinement and les. It is also easier to identify the sensory 20 2 SUGAR SUGAR Metodo interno V5 rev.10 Metodo interno V5 rev.10 “Sopraffino degli Estensi” and “Sopraffino asing initial acidity levels up to over 30% ageing, the effect of the numerous pheno- features more involved with refinement 10 REDUCTORS g/l 532 REDUCTORS g/l 499,73 del 21/10/03 del 21/10/03 1 TO VOLUME TO VOLUME Riserva” vinegars entails a long and com- during the first year. Over the following mena already mentioned lead to a defini- and ageing such as persistence, which is 0 0 TOTAL ACIDITY TOTAL ACIDITY D.M. 12/03/1986 D.M. 12/03/1986 IN ACETIC ACID g/100g 5,51 IN ACETIC ACID g/100g 6,65 plex process which comprises some pha- years, biologic activity slows down whilst tely more important evolution of the phy- the overall complex flavours enveloping 2003 2004 2005 2006 2007 Met.II°grape vinegars Met.II°grape vinegars CONTENT CONTENT ses featuring intense biologic activity and the degrees Brix (dissolved sugar-to-water sical properties of the product and of the tongue and palate for a good many seconds TOTAL D.M. 12/03/1986 TOTAL D.M. 12/03/1986 other phases that principally involve refi- mass % of a liquid, measured with a refrac- product’s sensory profile. (15”-20”), the tanninic sensation, which is Acidity % Brix Grade g/l 633,9 g/l 630,22 sensory evolution DRY EXTRACT Met.VI°grape vinegars DRY EXTRACT Met.VI°grape vinegars SENSORY EVOLUTION nement in wooden barrels, which results tometer) increase, which results in pheno- If we do in fact compare the sensory profile the typically astringent and puckery sen- DRY EXTRACT DRY EXTRACT Floral Reg.CEE 2676/90. P.to 4. Reg.CEE 2676/90. P.to 4. MINUS THE SUGAR g/l 102,9 MINUS THE SUGAR g/l 131,5 in product concentration and natural pro- mena such as evaporation, transpiration, of a product at its fifth year of ageing, it will sation on the tongue and finally the spi- 7 O.I.V MA-F-AS2-1-03-EXTSEC O.I.V MA-F-AS2-1-03-EXTSEC CONTENTS CONTENTS 6

Persistent 5 Fruity SULPHUR Reg.CEE 2676/90. P.to 25 Met.2 SULPHUR Reg.CEE 2676/90. P.to 25 Met.2 4 mg/l <4 mg/l <4 DIOXIDE O.I.V MA-F-AS323-04-DIOSOU DIOXIDE O.I.V MA-F-AS323-04-DIOSOU 3

2

1 0 Tannic Boiled

Sweet Spicy

Palatable

I° Year V° Year 3. A sensory organoleptic study of “Sopraffino” and “Sopraffino Riserva” Viscosity 7

6

Persistence 5 Colour ciness, which mostly concerns the inte- finished product values, significant increa- Acid-density ratio between compared to the detection threshold limi- The sensory organoleptic evaluation of “Sopraffino” and “Sopraffino Riserva” vinegars 4 raction with the various wood types during ses of net, dry extract levels reaching values appreciation and trends ts set by the European Directive on aller- enables testing of the capacities they have of blending firstly with other products belonging 3 2 barrel ageing. of over 100 g/l can be noted. gens. From our study report it is possible to the main marketable commodities index groups and then, consequently, with currently 1 As already mentioned, the product’s phy- The combination of these substances make to understand the extent to which the raw popular, modern day dishes. 0 The high acidity levels recorded by “Sopraf- Harmony Acidity sical properties also undergo an important it so that the increase in density is followed fino” vinegar and the inexistence of the high material properties as well as the chemical evolutionary process. In fact, increased con- by an increase in product viscosity, with sugar concentrations that are currently very and sensory analyses methods are condi- centrations of soluble solids lead to incre- enhanced visual and taste-tactile sensa- much the fashion are an additional guaran- tions necessary for perceiving the intrinsic ased product density. But the particular tions. tee that the product does not have the com- product qualities that form the basis for Tannic Spicy conditions occurring during the traditional In as far as visual product perception is mon problems involving vinegar crystallisa- determining its subsequent use, combina- Sopraffino Sopraffino grape refinement and ageing techniques of concerned, it must be noted how the mel- tion. tion and blending. Fruity the House of Este make it so that product low brown colour is the result of the sugar’s 6 years Riserva density also involves the formation of stable natural reactions that take place gradually Viscosity Sulphate testing analysis 7 chemical compounds, with the formation throughout the summer months. Making 6 Persistence Colour of organic acid salts and complex esters caramel additives (type E150 a,b,c,d), a The analytic sulphate testing results effecti- PPM TOTAL SULFUR 5 4 200 and polymers. The analytic confirmation widespread technique in current industrial vely show how the raw material selection 180 3 150 of these observations is given by the dry processes, totally unnecessary. criteria and the transformation, refining and 2 extract value minus the sugar contents. This ageing techniques performed have defini- 100 1 The sensory organoleptic analyses of “Sopraf- The sensory analysis begins with the identifica- 0 60 50 Harmony Acidity parameter is a synthesis of all the molecu- tely influenced the extremely high product fino degli Estensi” and “Sopraffino Riserva” tion of the descriptors required for a significant 10 les present in the product (minus the sugar naturalness levels. The total sulphate values 0 4 Legisl. Wine Bio Wine Directive Sopraffino vinegars complete the overall description as to comparison and for best identifying the two 2003/89/CE contents) subject to the chemical changes recorded in the product refining and ageing the product refining and ageing evolution pha- products. Viscosity, colour, perceived acidity specified under the refinement and ageing processes in fact turn out to be inferior not PPM Total Sulfur ses and provide for comprehension and per- (meant as a result of the balance between total Tannic Spicy process. If the average grape must values only when compared to average values set ception of the full potential of product imple- analysed acidity and product density), spicy ppm total sulfur (lying around 20 g/l) are compared with for organic wine agriculture but also when mentation and different possible uses. aroma, fruity aroma, tannic flavour, harmony Fruity analytical comparison

ANALYTICAL COMPARISON and persistence are thus the descriptors that fino Riserva vinegar quality. have been selected and examined here for both The overall Sopraffino Riserva vinegar area is 60 of the products. quantitatively more extensive and compared to The Sopraffino vinegar sensory profile shows Sopraffino vinegar, harmony, persistence and 50 for instance a marked acid component and a tanninic sensation are, particularly, the princi- 40 less extensive general intensity area compa- pal discriminating factors. red to the Sopraffino Riserva vinegar. This also Finally, the aromatic features are definitely 30 corresponds to the specific chemical-analytic determinant in as far as use, blending and com- 20 differences between the two products. Compa- bination potential is concerned and it should ring acidity and sugar content will in fact highli- be noted that the fruity aroma is more intense 10 ght that with comparable acid components, in Sopraffino vinegar, whereas in Sopraffino the product sugar levels and therefore product Riserva vinegar it decreases in favour of incre- 0 density and viscosity vary remarkably from one asingly spicy aromas, directly correlated to its Acidity % Sugars % another. longer ageing process in oak barrels. Sopraffino Reserve Owing to its higher density, Sopraffino Riser- va vinegar in fact provides a totally enveloping and full impact on the palate, completed by an The relative sensory profile tracing highlights a gastronomic imple- acidity that is well perceived, even if to a lesser degree than Sopraffino vinegar, by all means mentation potential wherein the two products complete one another capable of contributing to prolonged aroma persistence. This wields a positive effect on the and are thus aptly suited to the satisfaction of a wide range of culi- harmony sensory descriptor, parameter funda- mental for enhanced perception of the Sopraf- nary combinations Vinagro Forte The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Cabernet Sauvignon intense red tending towards ruby red di Mogliano Veneto, Treviso, Veneto

Plant breeding method: Acidity: Terroir: Sylvoz around 9° acetic degrees clayey, medium texture tending to heavy

Planting density: Consistency: 3900 – 4000 stumps per hectare fluid In the acetaia

Harvest time: Tasting examination: 3rd decade of September extremely persistent and strong, with Acetification: notes of fruitiness of the wine from natural of specially tanned Cabernet which it comes, accompanied by a Sauvignon wine and raw concentra- great acid freshness and a slight note ted must of Cabernet Sauvignon Production per hectare: of spice 9 t

Superior seasoning based on red wine vinegar of Cabernet Sauvi- Uses: It enhances the taste of salads and vegetables in addition Ageing: in Solera, typical of the Estate, Average degree: gnon grapes and concentrated must minimun 10 years of ageing to flavouring the dishes in which it is normally used. of oak barriques of 220 liters 21° babo artisanally and naturally produced aged in oak barrels not filtered.

ADEVIF375

Year of constitution of the Solera: Grape yield: 375ml 2008 | minimum 10 years ageing 45 % ADCAM60G 60ml Vinagro Pinot Grigio The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Pinot Grigio intense straw yellow tending to amber di Mogliano Veneto, Treviso, Veneto

Plant breeding method: Acidity: Terroir: Sylvoz around 6.5° acetic degrees clayey, medium texture

Planting density: Consistency: 4000 – 4200 stumps per hectare slightly viscous but fluid In the acetaia

Harvest time: Tasting examination: Acetification: 3rd decade of August extremely persistent, with a delicate natural of specially tanned Pinot Gri- sweet component, not intrusive, gio wine and raw concentrated must accompanied by an acidic freshness of Pinot Grigio and a slight fruity note typical of white Production per hectare: wines 11 t

Ageing: Superior seasoning based on white wine vinegar of Pinot Grigio Uses: It gives the dishes a sweet-and-sour aroma of pleasant in Solera, typical of the Estate, Average degree: grapes and concentrated must minimum 5 years of ageing artisa- intensity. Excellent for seasoning salads and vegetables, it confers of oak barriques of 220 liters 21° babo nally and naturally produced aged in oak barrels not filtered. the dishes sapidity and roundness of taste. Particularly recommen- ded in combination with fresh fish and fresh cheese, it is an excep- ADEVIB375

tional ingredient for your sauces, vinaigrette and sweet-and-sour Year of constitution of the Solera: Grape yield: 375ml recipes like onions, zucchini, peppers and cauliflowers. 2013 | minimum 5 years ageing 30% ADCAM60G 60ml Vinagro di Cabernet Sauvignon The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Cabernet Sauvignon intense red tending to brick di Mogliano Veneto, Treviso, Veneto red with amber reflections

Plant breeding method: Acidity: Terroir: Sylvoz around 6.5° acetic degrees clayey, medium texture tending to heavy

Planting density: Consistency: 3900 – 4000 stumps per hectare slightly viscous but fluid In the acetaia

Harvest time: Tasting examination: Acetification: 3rd decade of September extremely persistent, with a delicate natural of specially tanned Cabernet sweet component, not intrusive, Sauvignon wine and raw concentrated accompanied by an acidic freshness must of Cabernet Sauvignon and a slight note of spice Production per hectare: 9 t

Ageing: Superior seasoning based on red wine vinegar of Cabernet Sauvi- Uses: It gives the dishes a sweet-and-sour aroma of pleasant in solera, typical of the Estate, Average degree: gnon grapes and concentrated must minimum 10 years of ageing intensity. Excellent for seasoning salads and vegetables, vegetable of oak barriques of 220 liters 21° babo artisanally and naturally produced aged in oak barrels not filtered. soups as well as for marinating meats, it confers the dishes sapidity and roundness of taste. ADEVIR375

Year of constitution of the solera: Average degree: 375ml 2008 | minimum 10 years ageing 30% ADCAM60G 60ml Vinagro Piccante The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Cabernet Sauvignon intense red tending di Mogliano Veneto, Treviso, Veneto to brick red with amber reflections

Terroir: Plant breeding method: Acidity: clayey, medium texture Sylvoz around 6.5° acetic degrees tending to heavy

Planting density: Consistency: In the acetaia 3900 – 4000 stumps per hectare slightly viscous but fluid

Acetification: Harvest time: Tasting examination: natural of specially tanned Cabernet 3rd decade of September extremely persistent, with a delicate Sauvignon wine and rawconcentra- sweet component, not intrusive, accom- ted must of Cabernet Sauvignon panied by an acidic freshness and a sli- ght note of spice. The piquancy is redu- Production per hectare: ced when used on dishes, and becoming 9 t pleasant to the palate Ageing: in solera, typical of the Estate, Superior seasoning based on red wine vinegar of Cabernet Sau- Uses: Dedicated to those who love spicy taste. It gives the dishes of oak barriques of 220 liters Average degree: vignon grapes and concentrated must with hot chili pepper from a delicate sweet-and- sour flavour in addition to a moderate 21° babo Calabria minimum 10 years of ageing artisanally and naturally pro- piquancy by spicing the dish appropriately. It is particularly indi- Year of constitution of the solera: duced aged in oak barrels not filtered cated on salads and vegetables. ADEVIP375 2008 | minimum 10 years ageing 375ml subsequently refined in infusion with a special Average degree: variety of hot chili pepper for at least one year 30% ADCAM60G 60ml Gran

Cuvée The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Cabernet Sauvignon, Merlot intense red with dark amber di Mogliano Veneto, Treviso, Veneto reflections

Plant breeding method: Acidity: Terroir: Sylvoz and cordone around 5° acetic degrees clayey, medium texture speronato respectively tending to heavy

Planting density: Consistency: In the acetaia 3900 – 4000 stumps per hectare slightly viscous

Harvest time: Tasting examination: Acetification: 3rd decade of September and 2nd antique persistent with a delicate, natural Cabernet Sauvignon wine decade of September respectively non-invasive sweet component especially tanned and raw must of accompanied by an acid note Cabernet Sauvignon and Merlot and a marked sensation of spice Production per hectare: 9 t e 12 t respectively

Ageing: Superior condiment based on raw must and concentrated must of soups as well as for marinating meats, it confers the dishes sapidity slow in solera, typical of the Estate, Average degree: Cabernet Sauvignon and Merlot grapes aged for at least 10 years and roundness of taste.: Full use in the kitchen as a fine condiment of oak barriques of 220 liters 21° babo artisanally and naturally produced aged in oak barrels from 200 l. for seasoning and marking dishes taste, giving them a sweet-and-

to 50 l. not filtered. sour aroma of pleasant intensity. Excellent for Seasoning salads ADCUV375G Year of constitution of the solera: and vegetables, it confers the dishes sapidity and roundness of taste. 2008 | ageing from the year Average degree: 375ml Uses: It gives the dishes a sweet-and-sour aroma of pleasant Particularly recommended in combination with roast meats, fresh of establishment of the solera 23% intensity. Excellent for seasoning salads and vegetables, vegetable cheeses and vegetable pureed soups. ADCAM60G 60ml Sopraffino

The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Cabernet Sauvignon, Merlot dark brick red with di Mogliano Veneto, Treviso, Veneto amber reflections

Plant breeding method: Acidity: Terroir: Sylvoz and cordone speronato around 6° acetic degrees clayey, medium texture respectively tending to heavy

Consistency: Planting density: viscous 3900 – 4000 stumps per hectare In the acetaia Tasting examination: Harvest time: extremely persistent, due to the forma- 3rd decade of September and 2nd tion of ester salts and complex poly- Acetification: decade of September respectively mers during ageing, which produce natural of raw must of Cabernet a delicate sweet component, with an Sauvignon and Merlot intense acidity accompanied by spicy Production per hectare: and fruity notes. 9 t e 12 t rispettivamente Ageing: slow in solera, typical of the Estate, Superior seasoning of long ageing, based on raw must acetified soups as well as for marinating meats, it confers the dishes sapi- of oak barriques from 220 liters Olfactory examination: Average degree: Cabernet Sauvignon and Merlot grapes aged since the year 1994 in dity and roundness of taste.: Ideal on salads and vegetables as well to 50 liters intense acetic note accompanied 21° babo which the Solera was established. Artisanally and naturally produ- as on meat, venison and to marinate raw fish; extraordinary use on by nuances of cooked fruit ced aged in oak barrels from 220 l. to 15 l. not filtered. fresh cheeses such as mozzarella and ricotta, on soups such as pasta Year of constitution of the solera: and beans or vegetable pureed soups. It may be used very well for 2004 | ageing from the year of Average degree: Uses: It gives the dishes a sweet-and-sour aroma of pleasant preparing cocktails such as Blody Mary, Rob Roy, Manhattan, Dry establishment of the solera 15% intensity. Excellent for seasoning salads and vegetables, vegetable martini, etc… SOS06200W 200ml Sopraffino

Riserva The land The grape Tasting

Land of origin: Grape variety: Colour: located in our own estate in Bonisiolo Cabernet Sauvignon, Merlot dark brick red with amber reflections di Mogliano Veneto, Treviso, Veneto

Plant breeding method: Acidity: Terroir: Sylvoz and cordone around 5° acetic degrees clayey, medium texture speronato respectively tending to heavy

Consistency: Planting density: viscous 3900 – 4000 stumps per hectare In the acetaia

Harvest time: Tasting examination: 3rd decade of September and 2nd extremely persistent, due to the forma- Acetification: decade of September respectively tion of ester salts and complex poly- natural of raw must of Cabernet mers during the ageing process, which Sauvignon and Merlot produce a delicate sweet component, Production per hectare: accompanied by a balanced acetic vein 9 t e 12 t respectively with spicy and fruity notes typical of the Ageing: longest ageing slow in solera, typical of the Estate, of Superior seasoning of long ageing, based on raw must acetified Cabernet Uses: Superior seasoning, excellent use for flavour important dishes such oak, chestnut, cherry barriques, from Average degree: Sauvignon and Merlot grapes aged since the year 1994 in which the Solera as roasts and venisons, but also soups and risottos. It is ideal when you wish 220 liters to 15 liters 21° babo SOS12200W was established. Artisanally and naturally produced aged in oak barrels to give a particular spicy note to your most important dishes. Olfactory examination: 200ml from 220 l to 15 l not filtered. intense acetic note Year of constitution of the solera: accompanied by hints of spice 1994 | ageing from the year of Average degree: establishment of the solera 1,6% SOS12100W 100ml awards

The best 10 wine vinegars Gold winner award ceremony 3rd Place U.S.A. 2013 best vinegar With Sopraffino riserva

Azienda Agricola Acetaia Ducale Estense Sas – via G.Pascoli, 14 – 30020 Quarto d’Altino – (Venezia) - Italia tel. 0422 825750 | fax 0422 825910 | [email protected] | www.acetaiaducale.it