The technical document herein aims at examining the main features constituting the uniqueness
of “Sopraffino degli Estensi” vinegar as far as the origin of the raw materials, the production processes and final composition are concerned.
This therefore provides for a complete, overall evaluation of the product and, by way of subsequent and extensive testing, enables identification of the guidelines to be followed
for best possible combinations in modern day dishes.
Refinement Methods
The in-depth investigation into the grape varieties and the methods of refinement and ageing focuses both on the actual cultivation of the grapes
as well as on perceptive production techniques most tied to the ancient, historical recipe of the House of Este.
Chemical and sensory identification
The purpose of the chemical and physical study and the sensory organoleptic evaluation of vinegars is to verify the basic product composition
and to perceive its complex evolution during the ageing process; both determinant aspects for appreciation
of the sensory organoleptic qualities.
A sensory organoleptic study of Sopraffino and Sopraffino Riserva
The purpose of the chemical and physical study and the sensory organoleptic evaluation of vinegars is to verify the basic product composition
and to perceive its complex evolution during the ageing process; both determinant aspects for appreciation
of the sensory organoleptic qualities.