“Bianco" White Balsamic condiment
Acetaia Castelli
We are in off-season.

The project

Adopt {publicVariety} from the farm "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} from the farm "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Adopt {publicVariety} from our farm in {cityfarm} ({countryFarm}). During the process of adoption you can choose a name that we will engrave on a plaque and hang on your tree. To produce the "Bianco" White Balsamic condiment, we start from Trebbiano Romagnolo\Modenese vines which together with Lambrusco vines are among the most historic vines in our region. Furthermore, Trebbiano grapes are among the varieties allowed to produce the Traditional Balsamic vinegar of Reggio Emilia PDO (Protected denomination of origin) which we are producers. Trebbiano is quite widespread both in the centre and north Italy because it is a strong and adaptable vine. It is a white grape quite pulpy but the most important thing it gives a very delicate juice, that's why we choose to use it to produce our BIANCO white balsamic condiment. __The production process of this product: __ After the harvest, the grapes are pressed. About 30% is converted into wine vinegar and the other part is cooked at low temperature and high pressure to enhance concentration. This process is very important as the low temperature prevents the sugars contained in the grapes from caramelising which would give a dark colour and strong flavour. This part differs from the classic dark balsamic vinegar but allows us to keep the final product more delicate, fresh and clear. Once our Bianco is elaborated it passes through a light ageing process in the barrel. During some weeks the Bianco will be "rounded" that is to say, harmonizing and balancing flavors and aromas. The acidity is low at around 4.5%. The productive life of {publicVariety} is around 25 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your {variety} dies, we will replace it with no additional cost and assuring the delivery of your harvest from other grapes. Each {variety} produces an average of {masterUnitsMax}l per season. If you like balsamic vinegar, have a look at our [other project](http://www.crowdfarming.com/en/farmer/acetaia-castelli/up/vine).
What will you receive?
Each season we will send you a box with: 6 x __“Bianco" White Balsamic condiment__ (250ml bottle) * Variety: Trebbiano grape * Low acidity, around 4.5% * Thickness 1.25 As the grapes from which it is made this condiment is very fresh, clear and delicate perfect with summer salads, fish or marinades. Imagine a perfect sea bream with some flavored herbs and some drops of our Bianco, it gives a wonderful taste without spoiling the color (this is an other advantage compared to the classic dark one). We cannot call it Balsamic Vinegar because only PGI and PDO product can use that name. As all our products it is colorant, preservatives and thickeners free. 100% Natural. Herbicide free. Perfect for those who don't like strong or pungent taste and flavor. Conservation recommendations: shelf life of 3 years. Keep it at room temperature, in a dark place.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.

How does it work?

Meet the Farmers

Meet the Farmers

Adopt and plan your harvest

Adopt and plan your harvest

Let the Farmer and nature work

Let the Farmer and nature work

Receive your harvest at home

Receive your harvest at home

Danilo Iotti
Giuseppe managed to convey the love for vineyards and the production techniques to his son Aldo, my brother-in-law. My wife and I have dedicated our lifes to the viticulture and the work in the wine cellar and are hence continuing the family tradition. Our son Andrea is the one responsible for ensuring the future of this vineyard. This model of adopting our vines encourages us to see this future with optimism, knowing that there are people, who animate us to continue to count on quality and trust our ways of working.”
Danilo Iotti

“My wife’s grandfather Giuseppe Poli started producing balsamic vinegar, which matured in old wooden barrels in the attic of the family-owned farm. Ever since, the world-wide consumption of balsámico has grown exponentially. Maybe even a bit to quickly. Even though my family and I are aware of the huge demand for balsámico in the current market, we are defending the philosophy that allowed us to stay a family-owned wine cellar with pride and satisfaction: “better less but unique than more of the same”. Our vineyards have too much history, making it almost impossible for us to be tempted into making just an average product.”

Acetaia Castelli
Acetaia Castelli
The vineyards of Acetaia Castelli with more than 130 years of history are situated in Rio Saliceto, a small town in the region “Reggio Emilia” close to “Modena”. This region in Northern Italy is the cradle of balsamic vinegar and its harvests are protected by the seal of designation of origin. Its climate is ideal for the cultivation of the grape used to produce the balsamic vinegar: with very warm and dry summers and cold winters. Castelli owes its name to an old street, situated in the old city center, “Castelli” does not refer to an actual castle, but to the first two-storey stone houses that were built there. It was in the attic of the farm where Giuseppe started to produce this special nectar, which is nowadays known as balsamic vinegar. This house and its adjoinig vineyards have been and continue to be more than a job, but lifestyle for family Poli y Iotti. First generation: Giuseppe. Second generation: Aldo (son of Giuseppe) and Pina (his wife). Third generation: Ombreta (daughter of Aldo) and Danilo (her husband). Fourth generation: Andrea (son of Ombreta and Danilo).
Technical information
Address
Acetaia Castelli, Rio Saliceto, IT
Location