Traceability
The product production chain has been registered with Blockchain technology to give you greater security and transparency.
Product name
Lot n.
2018
This product is
Registered in blockchain
10/18/2023
BOTTLING AND LABELING
Packaging
The cooked must, after a period of aging in barrels of about 4 years, has acquired the characteristics to be bottled as "SONO Just for Friends".
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Exit
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Società Agricola La Ca' dal Non Acetaia 1883
Cooked must
1000 Lt
→Società Agricola La Ca' dal Non Acetaia 1883
SONO Just for Friends
654 Nr.
04/19/2019
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04/18/2023
AGING AND MICROFERMENTATION
Transformation
The fermented cooked must continues a phase of micro-fermentation and refinement in 500-liter barrels inside the vinegar loft where it acquires its fruity aroma with balsamic hints and a pleasant acidity.
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Observe
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Società Agricola La Ca' dal Non Acetaia 1883
Cooked must
1000 Lt
10/06/2018
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04/19/2019
COOKED MUST FERMENTATION
Transformation
Beginning of the fermentation phase of the cooked must in stainless steel tanks.
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Observe
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Società Agricola La Ca' dal Non Acetaia 1883
Cooked must
1120 Lt
10/03/2018
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10/04/2018
MUST COOKING
Transformation
The cooking takes place over direct heat in an open vessel following the production regulations of Traditional Balsamic Vinegar of Modena. The must is reduced by about half and acquires the characteristic amber color as a result of the Maillard reaction.
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Entry
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Società Agricola La Ca' dal Non Acetaia 1883
Raw must
2000 Lt
→Società Agricola La Ca' dal Non Acetaia 1883
Cooked must
1120 Lt
09/27/2018
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10/03/2018
DECANTING OF MUST
Transformation
The must is allowed to settle at a temperature of about 4°C in preparation for a subsequent cooking phase.
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Entry
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Società Agricola La Ca' dal Non Acetaia 1883
Raw must
2232 Lt
→Società Agricola La Ca' dal Non Acetaia 1883
Raw must
2000 Lt
09/27/2018
CRUSHING
Transformation
The grapes are pressed, and the resulting must is stored in refrigerated tanks to prevent alcoholic fermentation and preserve the sugar content awaiting cooking.
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Entry
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Vineyard
Grapes
4000 kg
→Società Agricola La Ca' dal Non Acetaia 1883
Raw must
2232 Lt
09/27/2018
HARVEST
Production
The grape harvest takes place when they reach their maximum degree of ripeness, enough to give the product the highest sugar content to obtain the best aromas during the cooking phase.
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Entry
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Vineyard
→Vineyard
Grapes
4000 kg
12/01/2017
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09/16/2018
GRAPE CULTIVATION
Production
The cultivation begins in December with pruning and culminates in September with the late harvest of overripe grapes.
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Observe
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Vineyard
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