Ferdinando Cavalli, wine-maker and cellar man as well as celebrated founder of our company, decided after WWII to extend the small family “Acetaia” (the place where the sets of barrels are stored for aging) in order to satisfy greater number of friends and best customers of his small winery with a much appreciated gift of vinegar. Until 1920 the winery had been well known in the area for its excellent production of Lambrusco sparkling white wines.
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Considering his experience of wine-making over maany years, it was completely natural for him to start fron the essence of the wine, that is, the quality musts that have always been the principal ingredient in Traditional Balsamic Vinegar. Today, as in the past, the musts for Traditional Balsamic Vinegar are obtained from strictly local grape species such as Trebbiano, Spergola, Sauvignon and various Lambrusco grapes.
In order to realise his objective, father Ferdinando , known as Nando, set out with great passion to collect from throughout the countryside surrounding Scandiano, the greatest possible number of precious small barrels, some filled with old winegars of up to four, five generations, obtaining them from the most noble families around. In this way, in the Modena and Reggio Emilia area he was the first to be able to start up a home-industry production of a very respectable Traditional Balsamic Vinegar that in a few years he had made known and appreciated throughout the world. Thank you, Ferdinando!
From the Soul of the Italian wine
Today it falls upon his son Giovanni, to assume this ancient “vinegar-making” art.
Studies and researches about the evolution of our manufacturing process
Cavalli is active in the study and research about Balsamic vinegar. There is a close co-operation with Research Institutes and analysis laboratories like the Reggio Emilia and Modena University, where prof. Giudici works. Professor Paolo Giudici is one of the major expert in vinegar, especially in balsamico.
Our company took part in research project like European project Winegar (2005-2007) ‘Wood solutions to excessive acetification length in traditional vinegar production’, where we studied the influence of woods (thickness, shape, kind) in the acetification. We studied the different acetic-bacteria, selected and developed the best of these for traditional vinegar production.
The collaboration with the University of Reggio Emilia and Modena (Unimore) continues in the years with new reseach projects and with some students that have spend a stage periode in order to prepare their experimental degree thesis.
In the 2010 the graduate Alessia Castorini prepared a dissertation: “Research of microbic comunities of bacteria acetica durung the production of Balsamic vinegar” course of Science and Agriculture and Food, Curriculum in viticulture and enology.
In the 2011 the graduate Jean Bertin Sahmo Saa examined “The Balsamic vinegar and his microbiological characteristics”
In the 2012-2013 the collaboration produced a research “Study of acetification process in superficial and static system to improve the method to achieve the balsamic condiment”
In the 2014 the graduate Giorgia Mantovani prepared her stage of Master “Planning of Tecnological Park of Agrindustrial”