ACETAIA MIDOLINI

No, balsamic vinegar is not the exclusive property of Modena: this condiment is also produced in the wine region of the Colli Orientali del Friuli, by the Acetaia (vinegar factory) Midolini. In the 1960's, Lino Midolini, passionate about the ancient skills of the agricultural world, made his first attempts to produce balsamic. The cultivation of the vine had been introduced in Friuli by the Romans, who cooked the grape must to obtain sapum , which was appreciated in cooking. Lino has revived this tradition in his region, giving birth to Asperum, a condiment whose production process is similar to that of Balsamic Vinegar of Modena DOP: the basic ingredient, cooked grape must, is aged in barrels of different types of wood. Instead, the indigenous grape varieties of Friuli are used, the refosco and friulano. The guided tour allows to discover the patient processes of balsamic production. In the attic, you can admire the barrels in which it rests, developing its complex and subtle aromas. The tasting allows you to appreciate the flavor, the harmonious marriage between acidity and sweetness, the roundness of the product that envelops the mouth like velvet, but also its evolution, from a balsamic aged from 5 to 35 years. Several types of tastings are proposed, with cheese, cold cuts, chocolate, etc., to discover all the potentialities of the product range.