Made according to ancient recipes, the grape must comes from the first pressing of the grapes and is cooked slowly with the grape skin in order to improve the flavor and color. It is finally pasteurized and bottled under vacuum, without the addition of any preservatives. It is ideal for the production of sugoli, but its intense flavor makes it a pleasant beverage, to be used fresh with or without the addition of water. Also suitable for therapeutic fasting.
Organic grape must
Acetaia Guerzoni is a generations old family owned farm with deep roots in Modena. The company’s mission is to produce products true to tradition, with respect for the land as well as utilizing modern techniques as needed. All farming was converted to organic and biodynamic in the 1970’s, a progressive change not seen anywhere else in the industry at that time. Acetaia Guerzoni was also the first company in Italy to receive a special certification in the 1980’s for balsamic vinegar production. Today, operations are managed by three grandchildren who continue producing outstanding organic balsamic vinegars for which their grandfathers would be extremely proud.Read more