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Fiorini
History of the Estate:
Although change happens rapidly, especially in a place as concentrated on the new and the modern as is Modena in Emilia-Romagna, some traditions only grow stronger with time. The Fiorini family who owns and operates their wine-making and balsamic vinegar-producing estate is one institution that has committed to upholding such traditions. In the historical town of Ganaceto for over 100 years Fiorini family has been producing some of the finest vinegars and high-quality wines the region has to offer. Although the family conceded that there are many quality, traditional products in their small province, they also admit that through generations of practice their family hold some of the most well-kept secrets and highly- effective practices, resulting in incomparable quality and taste.
Today the family welcomes visitors by appointment into both the wine cellars and their traditional acetaia (vinegar-production facilities). Among the wines produced are traditional versions of the region's famous sparkling red wine, Lambrusco. For those who expect a sticky-sweet, simple red wine, the Fiorini family is sure to delight and surprise. There wines are entirely balanced, dry and bright with an acidity and body perfect to accompany the traditional foods of Emilia Romagna. Prosciutto, Mortadella, and even lasagne are perfect counter-parts to their wines. The vinegars are also incomparably superb- thick, juicy and smoky with a tar-like consistency. For traditional and regionally produced products, the Fiorini family is an invaluable resource.
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Lambrusco Grasparossa "I Classici" DOC
Vineyard: terraced, southerly-exposed vineyards.
Varietal: 85% Lambrusco Grasparossa , 15% Lambrusco Lancellotta
Vinification: The Grasparossa wine is left to macerate on the skins for 8-9 days, while the Lancellotta is left on the skins for at least 10 days. 100% steel-tank fermented wine is then carbonated in a close-tank method traditional in this area.
Color: Bright ruby-red with purple reflections.
Aroma: Raspberries, clean minerality and fresh floral notes.
Flavor: Bright acidity balanced through fresh, young fruit and a full-bodied mouth-feel. Fine, frothy foam.
Food Pairing: soft cheeses, traditional Modenese fare such as crescentine (thin, fried dough), lasagne, cured meats, and soft cheeses such as Squaquerone.
Vecchio & Extravecchio Balsamic Vinegar
Varietal: traditional grapes such as Trebbiano di Spagna and Lambrusco di Salamino.
Production: The grapes are left until very late in the season and then are picked by hand. After a very soft pressing, the musts are separated from the stalks and are cooked in large pots over low open flames. In this process a good part of the water is lost and the flavors begin to concentrate. After the mixture cools it is placed in the largest of a series of wooden casks. Here it is united with vinegar from the last years where good bacteria and yeasts are provided to the new musts and begin the vinegar-making process. Due in part to the climate which is hot in the summer and humid and cool in the winter, the fermentation process begins and is stopped at various times throughout the year. Giuseppe Fiorini decides when it is time to transfer the contents of the casks into smaller containers, further concentrating the flavors and increasing the sugars and viscosity of the vinegar. The "Vecchio" Balsamic is aged for a minimum of 12 years in these casks of varying sizes. The "Extravecchio" spends at least 25 years in the same process.
Color: Dark brown with hints of purple. Highly viscous.
Flavor: Concentrated smoky flavors marry with bright fruit acidity. Sweet but very well balanced. Extremely long finish.
Food Pairing: Hard cheeses, strawberries and ice cream all pair well with this syrupy vinegar. Also drizzle over grilled fruits and vegetables.
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Fiorini Wines
Fiorini Imports
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