The Midolini family started their adventure into the world of balsamic at the end of the 1950s, inspired by the ancient tradition of producing balsamic condiments in the Friuli Venezia Giulia region. Their creation, the Asperum range, is the result of honing their craft using locally grown, indigenous grape varieties as their raw material, and the largest battery of fine wooden barrels in the world.
As early as the third millennium BC vinegar and cooked grape must were highly prized in Mesopotamia, and later in Greece and Rome. The cooked grape must, the base material for balsamic condiments, was called sapa by the ancient Romans. It was used by them as to flavour their food, and as a digestive. The properties of the sapa resulted in the name balsamic being adopted.
The Midolini vineyards are situated in the Colli Orientali del Fruili. This place has very special land and a unique local climate. It is also steeped in history, being at the crossroads of Mediterranean and Central European cultural influences. These are all special factors contribute to quality of the Midolini product range.
For more than 50 years, Midolini have developed their artisanal production process. Key stages involve:
• Harvesting of the company’s selected fine grapes
• Cooking the must at high temperatures for 48 - 60 consecutive hours
• Pouring of the cooked must into wooden vats
• Ageing and refinement of the must in 7 different precious woods from a minimum of 12 years up to 60 and more years
The battery of barrels at Acetaia Midolini, in which the balsamics are aged, is vast. In fact it is in the Guinness book of records as the largest battery in the world!
At the end of the process, they have created a range of delicious balsamic condiments. These are characterised as being rich in anti-oxidants and polyphenols, having low acidity (<5%, making them particularly pleasing to the palate), no preservatives and being rich in mineral salts.
