When the leaves on the trees are colored with fire, when the sun dips early into the sunset, when at night we stretch out towards the foot of the bed to retrieve the sheet, the master vinegar maker knows that the harvest is upon us.

Fascinating and ritualistic, the grape harvest, since the times of Ancient Greece, has been supported by the definition of semi-divine: a gateway to the sacredness of nature for profane humanity.

The grape harvest is undoubtedly of historical significance due to the many traditions associated with it, but it is above all in its human value that it takes on real importance. It once brought friends and relatives together at the time of the grape harvest, and even today it retains the charm of a ritual that marks the transition from one year’s work to the start of a new cycle.

Here at Acetaia del Cristo, once again this year, we have followed every stage of the grape harvest with care and enthusiasm, from the work in the vineyards to the rhythm of the season and the thrill of seeing a new harvest come to fruition.

Taking stock of a year’s cultivation is always exciting, especially when that sense of satisfaction stems from daily care and respect for nature.

How does the harvest take place?

To give you an idea of what the grape harvest really entails, we can tell you that every harvest is the result of a year’s work amongst the rows of vines, constant observation and careful tending of the vines.

Depending on the characteristics of the vineyard and the requirements of the season, the harvest may be carried out by hand or using modern mechanised harvesting technology, always with the aim of preserving the quality of the grapes and ensuring they are perfectly ripe.

Once harvested, the grapes are quickly taken to the pressing stage, a crucial step that sets in motion the process by which the must is transformed into the prized Traditional Balsamic Vinegar of Modena PDO. Whilst in the past it was young women, barefoot, who pressed the grapes in wooden tubs, today modern equipment allows the process to be carried out efficiently, precisely and with the utmost respect for the raw material.

Our organic crops produce Traditional Balsamic Vinegar of Modena DOP.

The grapes come from the Acetaia’s vineyards and include Trebbiano di Spagna, Sauvignon Spergola, and Lambrusco di Sorbara and Salamino. The use of this blend, comprising both white and red varieties, helps to give the product a bouquet of unique aromas and flavours.

We have moved away from using Trebbiano alone (‘blending grape’), as was the case in the past when balsamic vinegar was a hobby and only by-products were used, because the priority was to produce good wine.

When choosing the ideal time for the grape harvest, we carefully monitor the year’s weather patterns, rainfall levels and, above all, the temperature variations between day and night – all of which are crucial to the ripening of the grapes. Only when sugar levels, acidity, polyphenols and aromatic compounds have reached their optimal balance does the harvest begin. It is at that moment that the long journey leading to the creation of Traditional Balsamic Vinegar of Modena PDO begins.