Mussini

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The Mussini family has dedicated themselves to the art of producing Aceto Balsamico di Modena since 1909. First beginning from barrels in the attic, over 100 years on Mussini continues to produce the precious balsamic following the strict traditional methods which have been handed down from father to son.

The secret to success of Mussini is nested in the passion, in accordance with the rhythms of nature and the patience to wait for the right time to save the ‘Black Gold’ (balsamic vinegar). Made from Lambrusco and Trebbiano grapes which are harvested by hand during September to early October each year.  They are then ‘soft’ pressed resulting in a must from sublime quality. 

The cooking of the must is performed the day after crushing, in steel boilers in the open air for several hours (36-48 hours), until obtaining a concentration of the must of 50% and beyond. It is then put into 7 barrels made ​​of different woods and fine oak, chestnut, cherry, ash, mulberry, locust and juniper latter highly sought after for its inimitable flavours and fragrances. The musts that are years old, mature within these barrels and absorb the aroma of the various types of wood.

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June 24, 2015 by Il Providore (Main Login)
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