Special transfer\/tour to Florence<\/h1><\/div><\/h2><\/div><\/div><\/div><\/div><\/div>Book online in autonomy a transfer to Florence, <\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>Special transfer\/tour to Florence<\/h1><\/div>Transfer tour Florence<\/span><\/h2>\nWe offer a transfer to Florence, or any other destination on the way (Bologna, Reggio Emilia, Parma, Rome…) with two stopovers at the Ferrary factory and museum (tickets must be purchased in advance for skipping line),<\/span><\/p>\n![\"Transfer](\"https:\/\/www.venicegroupservices.it\/en\/wp-content\/uploads\/2022\/08\/ferrari-factory-and-museum.jpg\")
<\/span><\/p>\nfollowed by a second stop for a visit and lunch at the fixes price of \u20ac 30,- (to be paid locally) to a famous balsamic vinegar factory, the Acetaia Gambigliani<\/a> located not far from Modena <\/a>in an old, magnificient villa.<\/span><\/p>\n![\"acetaia](\"https:\/\/www.venicegroupservices.it\/en\/wp-content\/uploads\/2022\/08\/acetaia-gambigliani.jpg\")
<\/span><\/p>\nThe lunch is arranged with local food only… starters like Parmigiano Reggiano DOP with tasting of 3 different chees age, Parma raw ham DOP, fresh ricotta cheese, risotto alla parmigiana, Lambrusco red wine, dessert, coffee…<\/span><\/p>\n![\"acetaia](\"https:\/\/www.venicegroupservices.it\/en\/wp-content\/uploads\/2022\/08\/acetaia-gambigliani-modena.jpg\")
<\/p>\n
At the end of lunch, 3pm ish, head to Florence or other destination at your discrection…
\n<\/span><\/p>\nObviouly this service can be tailored according your needs.<\/span><\/p>\n<\/h2>\n<\/h2>\n<\/h2>\nBalsamic vinegar production process<\/span><\/h2>\nhis preparation goes through three stages:<\/span><\/p>\nFirst stage after the grapes are crushed, the obtained must is boiled.<\/span><\/p>\nAbout 70 liters of must are obtained from 1 quintal of grapes, which is cooked in a slow-boiling boiler.<\/span><\/p>\n<\/h2>\n<\/h2>\nFirst stage<\/span><\/h2>\nCooking must be done in copper or steel containers, over direct, open fire, for several hours and at a temperature of about 80\u00b0 to reach the desired sugar concentration.<\/span><\/p>\nDuring this stage the mass is concentrated, by slow evaporation and open vessel, increasing its density in terms of the percentage of sugar – glucose and fructose.<\/span><\/p>\nAfter cooking, which varies from 10 to 12 hours, about 30 liters of must is left over.<\/span><\/p>\nSecond stage<\/span><\/h2>\nThe alcoholic fermentation and natural acetification of the cooked must (dioxidation) :next, at an outside temperature of about 20 \u00b0 begins the natural fermentation stage of the cooked must.<\/span><\/p>\nThe must obtained from cooking is a liquid with a high sugar concentration.<\/span><\/p>\nThis is ideal for the processes of alcoholic fermentation and, to follow, acetic fermentation, due to the presence of microorganisms called acetobacteria.<\/span><\/p>\nSlow transformations that give rise to the typical and inimitable scents and aromas of ABTML<\/span><\/p>\nThe two transformations take place first in glass demijohns or steel containers (alcoholic fermentation) then in wooden barrels.<\/span><\/p>\n Mother barrels<\/span><\/h2>\nThe ” mother barrels” (acetic oxidation) where the acetobacteria live that are the main protagonists of the slow maturation and transformation of the must into traditional balsamic vinegar of Modena.<\/span><\/p>\nThird stage<\/span><\/h2>\nThe aging of traditional balsamic vinegar of Modena takes place in a series of staggered barrels (batteries), made of different woods (mulberry, oak, cherry, chestnut, juniper , ash ), each of these woods gives the vinegar a particular aroma.<\/span><\/p>\nDuring the first 12 years of aging, the battery is managed by keeping the level of vinegar in the barrels constant (at about 2\/3 of their capacity) by repotting each barrel with the contents of the previous one.<\/span><\/p>\nOnly in the 13th year do we begin with annual sampling .<\/span><\/p>\nOnly after the vinegar has aged for 12 or 25 does it achieve that amazing balance of flavors and aromas that allows it to bear the Denominazione d’Origine Controllata<\/span><\/p>\n![\"get](\"https:\/\/www.venicegroupservices.it\/en\/wp-content\/uploads\/2022\/03\/kc-home-rental-woman-point-down.png\")
<\/h2>\n Get a quote here<\/a>
\n<\/span><\/h2>\n<\/div><\/div><\/div>
<\/h2><\/div><\/div><\/div><\/div><\/div>Book online in autonomy a transfer to Florence, <\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div>Special transfer\/tour to Florence<\/h1><\/div>Transfer tour Florence<\/span><\/h2>\nWe offer a transfer to Florence, or any other destination on the way (Bologna, Reggio Emilia, Parma, Rome…) with two stopovers at the Ferrary factory and museum (tickets must be purchased in advance for skipping line),<\/span><\/p>\n<\/span><\/p>\nfollowed by a second stop for a visit and lunch at the fixes price of \u20ac 30,- (to be paid locally) to a famous balsamic vinegar factory, the Acetaia Gambigliani<\/a> located not far from Modena <\/a>in an old, magnificient villa.<\/span><\/p>\n<\/span><\/p>\nThe lunch is arranged with local food only… starters like Parmigiano Reggiano DOP with tasting of 3 different chees age, Parma raw ham DOP, fresh ricotta cheese, risotto alla parmigiana, Lambrusco red wine, dessert, coffee…<\/span><\/p>\n<\/p>\n
At the end of lunch, 3pm ish, head to Florence or other destination at your discrection…
\n<\/span><\/p>\nObviouly this service can be tailored according your needs.<\/span><\/p>\n<\/h2>\n<\/h2>\n<\/h2>\nBalsamic vinegar production process<\/span><\/h2>\nhis preparation goes through three stages:<\/span><\/p>\nFirst stage after the grapes are crushed, the obtained must is boiled.<\/span><\/p>\nAbout 70 liters of must are obtained from 1 quintal of grapes, which is cooked in a slow-boiling boiler.<\/span><\/p>\n<\/h2>\n<\/h2>\nFirst stage<\/span><\/h2>\nCooking must be done in copper or steel containers, over direct, open fire, for several hours and at a temperature of about 80\u00b0 to reach the desired sugar concentration.<\/span><\/p>\nDuring this stage the mass is concentrated, by slow evaporation and open vessel, increasing its density in terms of the percentage of sugar – glucose and fructose.<\/span><\/p>\nAfter cooking, which varies from 10 to 12 hours, about 30 liters of must is left over.<\/span><\/p>\nSecond stage<\/span><\/h2>\nThe alcoholic fermentation and natural acetification of the cooked must (dioxidation) :next, at an outside temperature of about 20 \u00b0 begins the natural fermentation stage of the cooked must.<\/span><\/p>\nThe must obtained from cooking is a liquid with a high sugar concentration.<\/span><\/p>\nThis is ideal for the processes of alcoholic fermentation and, to follow, acetic fermentation, due to the presence of microorganisms called acetobacteria.<\/span><\/p>\nSlow transformations that give rise to the typical and inimitable scents and aromas of ABTML<\/span><\/p>\nThe two transformations take place first in glass demijohns or steel containers (alcoholic fermentation) then in wooden barrels.<\/span><\/p>\n Mother barrels<\/span><\/h2>\nThe ” mother barrels” (acetic oxidation) where the acetobacteria live that are the main protagonists of the slow maturation and transformation of the must into traditional balsamic vinegar of Modena.<\/span><\/p>\nThird stage<\/span><\/h2>\nThe aging of traditional balsamic vinegar of Modena takes place in a series of staggered barrels (batteries), made of different woods (mulberry, oak, cherry, chestnut, juniper , ash ), each of these woods gives the vinegar a particular aroma.<\/span><\/p>\nDuring the first 12 years of aging, the battery is managed by keeping the level of vinegar in the barrels constant (at about 2\/3 of their capacity) by repotting each barrel with the contents of the previous one.<\/span><\/p>\nOnly in the 13th year do we begin with annual sampling .<\/span><\/p>\nOnly after the vinegar has aged for 12 or 25 does it achieve that amazing balance of flavors and aromas that allows it to bear the Denominazione d’Origine Controllata<\/span><\/p>\n<\/h2>\n Get a quote here<\/a>
\n<\/span><\/h2>\n<\/div><\/div><\/div>
Special transfer\/tour to Florence<\/h1><\/div>Transfer tour Florence<\/span><\/h2>\nWe offer a transfer to Florence, or any other destination on the way (Bologna, Reggio Emilia, Parma, Rome…) with two stopovers at the Ferrary factory and museum (tickets must be purchased in advance for skipping line),<\/span><\/p>\n<\/span><\/p>\nfollowed by a second stop for a visit and lunch at the fixes price of \u20ac 30,- (to be paid locally) to a famous balsamic vinegar factory, the Acetaia Gambigliani<\/a> located not far from Modena <\/a>in an old, magnificient villa.<\/span><\/p>\n<\/span><\/p>\nThe lunch is arranged with local food only… starters like Parmigiano Reggiano DOP with tasting of 3 different chees age, Parma raw ham DOP, fresh ricotta cheese, risotto alla parmigiana, Lambrusco red wine, dessert, coffee…<\/span><\/p>\n<\/p>\n
At the end of lunch, 3pm ish, head to Florence or other destination at your discrection…
\n<\/span><\/p>\nObviouly this service can be tailored according your needs.<\/span><\/p>\n<\/h2>\n<\/h2>\n<\/h2>\nBalsamic vinegar production process<\/span><\/h2>\nhis preparation goes through three stages:<\/span><\/p>\nFirst stage after the grapes are crushed, the obtained must is boiled.<\/span><\/p>\nAbout 70 liters of must are obtained from 1 quintal of grapes, which is cooked in a slow-boiling boiler.<\/span><\/p>\n<\/h2>\n<\/h2>\nFirst stage<\/span><\/h2>\nCooking must be done in copper or steel containers, over direct, open fire, for several hours and at a temperature of about 80\u00b0 to reach the desired sugar concentration.<\/span><\/p>\nDuring this stage the mass is concentrated, by slow evaporation and open vessel, increasing its density in terms of the percentage of sugar – glucose and fructose.<\/span><\/p>\nAfter cooking, which varies from 10 to 12 hours, about 30 liters of must is left over.<\/span><\/p>\nSecond stage<\/span><\/h2>\nThe alcoholic fermentation and natural acetification of the cooked must (dioxidation) :next, at an outside temperature of about 20 \u00b0 begins the natural fermentation stage of the cooked must.<\/span><\/p>\nThe must obtained from cooking is a liquid with a high sugar concentration.<\/span><\/p>\nThis is ideal for the processes of alcoholic fermentation and, to follow, acetic fermentation, due to the presence of microorganisms called acetobacteria.<\/span><\/p>\nSlow transformations that give rise to the typical and inimitable scents and aromas of ABTML<\/span><\/p>\nThe two transformations take place first in glass demijohns or steel containers (alcoholic fermentation) then in wooden barrels.<\/span><\/p>\n Mother barrels<\/span><\/h2>\nThe ” mother barrels” (acetic oxidation) where the acetobacteria live that are the main protagonists of the slow maturation and transformation of the must into traditional balsamic vinegar of Modena.<\/span><\/p>\nThird stage<\/span><\/h2>\nThe aging of traditional balsamic vinegar of Modena takes place in a series of staggered barrels (batteries), made of different woods (mulberry, oak, cherry, chestnut, juniper , ash ), each of these woods gives the vinegar a particular aroma.<\/span><\/p>\nDuring the first 12 years of aging, the battery is managed by keeping the level of vinegar in the barrels constant (at about 2\/3 of their capacity) by repotting each barrel with the contents of the previous one.<\/span><\/p>\nOnly in the 13th year do we begin with annual sampling .<\/span><\/p>\nOnly after the vinegar has aged for 12 or 25 does it achieve that amazing balance of flavors and aromas that allows it to bear the Denominazione d’Origine Controllata<\/span><\/p>\n<\/h2>\n Get a quote here<\/a>
\n<\/span><\/h2>\n<\/div><\/div><\/div>
Transfer tour Florence<\/span><\/h2>\nWe offer a transfer to Florence, or any other destination on the way (Bologna, Reggio Emilia, Parma, Rome…) with two stopovers at the Ferrary factory and museum (tickets must be purchased in advance for skipping line),<\/span><\/p>\n<\/span><\/p>\nfollowed by a second stop for a visit and lunch at the fixes price of \u20ac 30,- (to be paid locally) to a famous balsamic vinegar factory, the Acetaia Gambigliani<\/a> located not far from Modena <\/a>in an old, magnificient villa.<\/span><\/p>\n<\/span><\/p>\nThe lunch is arranged with local food only… starters like Parmigiano Reggiano DOP with tasting of 3 different chees age, Parma raw ham DOP, fresh ricotta cheese, risotto alla parmigiana, Lambrusco red wine, dessert, coffee…<\/span><\/p>\n<\/p>\n
At the end of lunch, 3pm ish, head to Florence or other destination at your discrection…
\n<\/span><\/p>\nObviouly this service can be tailored according your needs.<\/span><\/p>\n<\/h2>\n<\/h2>\n<\/h2>\nBalsamic vinegar production process<\/span><\/h2>\nhis preparation goes through three stages:<\/span><\/p>\nFirst stage after the grapes are crushed, the obtained must is boiled.<\/span><\/p>\nAbout 70 liters of must are obtained from 1 quintal of grapes, which is cooked in a slow-boiling boiler.<\/span><\/p>\n<\/h2>\n<\/h2>\nFirst stage<\/span><\/h2>\nCooking must be done in copper or steel containers, over direct, open fire, for several hours and at a temperature of about 80\u00b0 to reach the desired sugar concentration.<\/span><\/p>\nDuring this stage the mass is concentrated, by slow evaporation and open vessel, increasing its density in terms of the percentage of sugar – glucose and fructose.<\/span><\/p>\nAfter cooking, which varies from 10 to 12 hours, about 30 liters of must is left over.<\/span><\/p>\nSecond stage<\/span><\/h2>\nThe alcoholic fermentation and natural acetification of the cooked must (dioxidation) :next, at an outside temperature of about 20 \u00b0 begins the natural fermentation stage of the cooked must.<\/span><\/p>\nThe must obtained from cooking is a liquid with a high sugar concentration.<\/span><\/p>\nThis is ideal for the processes of alcoholic fermentation and, to follow, acetic fermentation, due to the presence of microorganisms called acetobacteria.<\/span><\/p>\nSlow transformations that give rise to the typical and inimitable scents and aromas of ABTML<\/span><\/p>\nThe two transformations take place first in glass demijohns or steel containers (alcoholic fermentation) then in wooden barrels.<\/span><\/p>\n Mother barrels<\/span><\/h2>\nThe ” mother barrels” (acetic oxidation) where the acetobacteria live that are the main protagonists of the slow maturation and transformation of the must into traditional balsamic vinegar of Modena.<\/span><\/p>\nThird stage<\/span><\/h2>\nThe aging of traditional balsamic vinegar of Modena takes place in a series of staggered barrels (batteries), made of different woods (mulberry, oak, cherry, chestnut, juniper , ash ), each of these woods gives the vinegar a particular aroma.<\/span><\/p>\nDuring the first 12 years of aging, the battery is managed by keeping the level of vinegar in the barrels constant (at about 2\/3 of their capacity) by repotting each barrel with the contents of the previous one.<\/span><\/p>\nOnly in the 13th year do we begin with annual sampling .<\/span><\/p>\nOnly after the vinegar has aged for 12 or 25 does it achieve that amazing balance of flavors and aromas that allows it to bear the Denominazione d’Origine Controllata<\/span><\/p>\n<\/h2>\n Get a quote here<\/a>
\n<\/span><\/h2>\n<\/div><\/div><\/div>
followed by a second stop for a visit and lunch at the fixes price of \u20ac 30,- (to be paid locally) to a famous balsamic vinegar factory, the Acetaia Gambigliani<\/a> located not far from Modena <\/a>in an old, magnificient villa.<\/span><\/p>\n The lunch is arranged with local food only… starters like Parmigiano Reggiano DOP with tasting of 3 different chees age, Parma raw ham DOP, fresh ricotta cheese, risotto alla parmigiana, Lambrusco red wine, dessert, coffee…<\/span><\/p>\n At the end of lunch, 3pm ish, head to Florence or other destination at your discrection… Obviouly this service can be tailored according your needs.<\/span><\/p>\n his preparation goes through three stages:<\/span><\/p>\n First stage after the grapes are crushed, the obtained must is boiled.<\/span><\/p>\n About 70 liters of must are obtained from 1 quintal of grapes, which is cooked in a slow-boiling boiler.<\/span><\/p>\n Cooking must be done in copper or steel containers, over direct, open fire, for several hours and at a temperature of about 80\u00b0 to reach the desired sugar concentration.<\/span><\/p>\n During this stage the mass is concentrated, by slow evaporation and open vessel, increasing its density in terms of the percentage of sugar – glucose and fructose.<\/span><\/p>\n After cooking, which varies from 10 to 12 hours, about 30 liters of must is left over.<\/span><\/p>\n The alcoholic fermentation and natural acetification of the cooked must (dioxidation) :next, at an outside temperature of about 20 \u00b0 begins the natural fermentation stage of the cooked must.<\/span><\/p>\n The must obtained from cooking is a liquid with a high sugar concentration.<\/span><\/p>\n This is ideal for the processes of alcoholic fermentation and, to follow, acetic fermentation, due to the presence of microorganisms called acetobacteria.<\/span><\/p>\n Slow transformations that give rise to the typical and inimitable scents and aromas of ABTML<\/span><\/p>\n The two transformations take place first in glass demijohns or steel containers (alcoholic fermentation) then in wooden barrels.<\/span><\/p>\n The ” mother barrels” (acetic oxidation) where the acetobacteria live that are the main protagonists of the slow maturation and transformation of the must into traditional balsamic vinegar of Modena.<\/span><\/p>\n The aging of traditional balsamic vinegar of Modena takes place in a series of staggered barrels (batteries), made of different woods (mulberry, oak, cherry, chestnut, juniper , ash ), each of these woods gives the vinegar a particular aroma.<\/span><\/p>\n During the first 12 years of aging, the battery is managed by keeping the level of vinegar in the barrels constant (at about 2\/3 of their capacity) by repotting each barrel with the contents of the previous one.<\/span><\/p>\n Only in the 13th year do we begin with annual sampling .<\/span><\/p>\n Only after the vinegar has aged for 12 or 25 does it achieve that amazing balance of flavors and aromas that allows it to bear the Denominazione d’Origine Controllata<\/span><\/p>\n<\/span><\/p>\n<\/span><\/p>\n<\/p>\n
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Balsamic vinegar production process<\/span><\/h2>\n
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First stage<\/span><\/h2>\n
Second stage<\/span><\/h2>\n
Mother barrels<\/span><\/h2>\n
Third stage<\/span><\/h2>\n
<\/h2>\n Get a quote here<\/a>
\n<\/span><\/h2>\n<\/div><\/div><\/div>
![](\"https:\/\/www.venicegroupservices.it\/en\/wp-content\/uploads\/2021\/11\/spazio-piccolo.png\" "\\"spazio")
<\/span><\/div>![\"tour](\"https:\/\/www.venicegroupservices.it\/en\/wp-content\/uploads\/2022\/08\/vinegar-factory-modena-acetaia-gambigliani.jpg\" "\\"vinegar")
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