{"id":37224,"date":"2025-10-02T15:18:00","date_gmt":"2025-10-02T13:18:00","guid":{"rendered":"https:\/\/acetaiadelcristo.it\/senza-categoria\/the-pressing-of-grapes-in-the-acetaia-del-cristo\/"},"modified":"2026-06-10T14:30:22","modified_gmt":"2026-06-10T12:30:22","slug":"the-pressing-of-grapes-in-the-acetaia-del-cristo","status":"publish","type":"post","link":"https:\/\/acetaiadelcristo.it\/en\/balsamic-curiosities\/the-pressing-of-grapes-in-the-acetaia-del-cristo\/","title":{"rendered":"The pressing of grapes in the Acetaia del Cristo"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"680\" height=\"1024\" src=\"https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image-680x1024.jpg\" alt=\"\" class=\"wp-image-6797\" srcset=\"https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image-680x1024.jpg 680w, https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image-199x300.jpg 199w, https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image-768x1156.jpg 768w, https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image-1020x1536.jpg 1020w, https:\/\/acetaiadelcristo.it\/wp-content\/uploads\/2026\/04\/image.jpg 1193w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/figure>\n<\/div><p>Terminata la vendemmia, continuiamo il nostro percorso di vita in acetaia spiegando cosa accade dopo, ovvero <strong>la pigiatura<\/strong>.<\/p>\n<p>Lo schiacciamento dell\u2019uva, oggi totalmente lavoro delle macchine, un tempo veniva effettuato con i piedi. Gli acini venivano schiacciati in appositi catini con un falso fondo o in carri dal fondo rastremato, come la carena di una nave, dai quali deriva il termine dialettale modenese \u201c<strong>navaza<\/strong>\u201d. La pigiatura dell\u2019uva serviva e serve ad <strong>estrarre il mosto da cuocere<\/strong> <strong>e usare per rabboccare le botti<\/strong> di Aceto Balsamico.<\/p>\n<p>La pigiatura con i piedi conserva la sua immagine poetica, possiede rimandi visivi che abbracciano le antiche tradizioni, ma sicuramente non \u00e8 pi\u00f9 in linea con le restrizioni in materia di igiene che le aziende produttrici devono rispettare.<\/p>\n<p>Il <strong>lavoro originale<\/strong>, non meccanico, garantiva uno schiacciamento leggero degli acini, le bucce non si \u201cspappolavano\u201d eccessivamente e gli acini acerbi rimanevano inesplosi. Per questo motivo, il mosto ricavato era meno impuro e pi\u00f9 dolce di quello ottenuto attraverso la pigiatura pi\u00f9 violenta delle pigiatrici.<\/p>\n<p>Ad oggi, dopo anni di <strong>pigiatura meccanica<\/strong>, se non si adottano infatti sistemi tecnologici avanzati, la pressione eccessiva agisce anche sul \u201cverde\u201d rimasto nell\u2019uva come foglie, raspi, vinaccioli e acini verdi. Ci\u00f2 andrebbe evitato se si desidera una qualit\u00e0 eccellente di mosto.<\/p>\n<p>Noi, di Acetaia del Cristo abbiamo scelto di utilizzare una <strong>pigiatrice all\u2019avanguardia<\/strong>, che riproduce lo schiacciamento che si avrebbe se lo si facesse con i piedi. Infatti, l\u2019uva fuoriesce dal carro che la trasporta e viene immessa in un cilindro rotativo traforato. Al suo interno vi \u00e8 \u201cun pallone\u201d in fibre e plastiche alimentari che si gonfia e si sgonfia, in un susseguirsi di cicli programmati e governati elettronicamente.<\/p>\n<p>Questo \u201cpallone\u201d \u00e8 costituito da una superficie elastica, pertanto si applica una speciale pressione sui chicchi d\u2019uva che scoppiano solo se sono maturi. I chicchi non maturi, e eventuali altri corpi pi\u00f9 rigidi (vinaccioli, bucce, raspi e foglie\u2026) non liberano il loro succo, ma vanno a premere a loro volta sugli altri chicchi. La spremitura \u00e8 cos\u00ec selezionata, non tutto viene estratto come avviene con i grandi torchi e le potenti presse.<\/p>\n<p>Gli<strong> scarti della pigiatura<\/strong>, i graspi, vengono portati in campagna e sono usati come concime, o se in grandi quantit\u00e0, seguono un percorso controllato dall\u2019Agenzia delle Entrate per la realizzazione di distillati.<\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic principles to help you pair wine with your favorite dishes.<\/p>\n","protected":false},"author":5,"featured_media":38490,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[],"class_list":["post-37224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-balsamic-curiosities"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The pressing of grapes in the Acetaia del Cristo - 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