A valuable dressing that cannot be missing on the table is vinegar. And, if it is a balsamic vinegar made with cooked grape must from Reggio Emilia for about 400 years in the historic Venturini Baldini winery, then we must stop for a while…not only to taste the aroma of the casks stored in the attic in the Acetaia di Canossa but also to enjoy the relais and the beauty of a recently renovated 16th century villa. The estate, a 130-hectare land cultivated with Lambrusco Sorbara and Salamino, Malvasia di Candia, Pinot Noir and Chardonnay, was created in 1976 by Carlo Venturini and Beatrice Baldini. In addition to wine, this place is also suitable to the production of vinegar and vinegar pearls. For those who love tradition, the Balsamico Tradizionale DOP aged 25, 20 and 12 years makes every tasting perfect; for those who want to experiment, there are Le Perle, sweet and sour spheres whose flavor pairs with pasta and risotto. To follow, the Goccia dell’Acetaia di Canossa, aged eight years, made with Malvasia grapes and characterized by a woody aftertaste. Finally, Puro 100%, cooked grape must aged 40 or 100 years whose brown color entices connoisseurs. Dimora Ancini, the relais built on the Tenuta Venturini Baldini estate, located 30 km away from Parma, houses 11 rooms designed respecting local traditions and energy saving. Each room is separated by plasterboard walls with zero formaldehyde emissions and is made soundproof thanks to the use of ecological mineral wool. The oak flooring is biocompatible and the heating system has been designed to minimize waste.
venturinibaldini.it acetaiadicanossa.it
