To let the imagination run wild…
after all, that’s what a poet does
Poesia is tradition. Poesia reflects our desire to experiment along with the need to share this passion, which burns inside us, with everyone.
Very few products have deeper roots in a region than Balsamic Vinegar, not only when it comes to procedural guidelines, but also in terms of tradition, and from a human perspective too. Balsamic vinegar is synonymous with the city of Modena, which is in our blood, with its freezing and foggy winters and scorching summers that bring with them customs, leaving their distinctive mark on mankind and the product itself.
Strictly Lambrusco, an age-old red grapevine that is native to the Emilia region. This grape variety certainly does not produce prized wines, yet it is as stubborn as its name (Lambrusco derives from “Labrum”, i.e. edge, and “Bruscum”, i.e. cultivations, since it is born in the wild, on the edge of cultivated fields, and is stubborn like those who realised its potential. It is the most suitable vine for the vineyard of Il Poeta, and is the only one grown there.
Preserving Traditional Balsamic Vinegar means being able to perceive time and give it a meaning that is unlike that of any other craft. The ability to wait is not a virtue, but rather a habit that applies to all the stages involved in making a product whereby, in the mind of the producer, years are days and vintages are generations.
Compliance with Procedural Guidelines is nothing other than an attempt to put legislation in place where Tradition understood as following a method that has been handed down for generations was already applied. This custom leaves no room for chance or innovation, and its legend goes far beyond any legal constraints, such as the rule, which is not enshrined in any text, that the product should only be moved during the waning moon, as well as many other practices that are imbued with the passion of our ancestors.
Traditional Balsamic Vinegar of Modena PDO is regulated by strict procedural guidelines that establish which raw materials (must from grapes grown exclusively in the Modena area, cooked in open-air vats over direct heat), method (fermentation, refinement and a very long period of ageing, seasonally decanted into a series of small barrels of different sizes and made of different wood species) and types of wood (chestnut, oak, acacia, cherry, mulberry, ash and juniper) should be used, through to meticulously monitored stocks.
The use of Traditional Balsamic Vinegar of Modena as a digestif dates back to ancient times, a teaspoonful at the end of a meal. Over the centuries, it has become a popular ingredient in several traditional culinary delicacies of Emilia: a few drops on strawberries or pears, on parmesan shavings, a teaspoonful on meat (preferably red meat) only once cooked, on poultry, on fish and even on ice cream. Traditional Balsamic Vinegar of Modena can be used in all kinds of recipes, such as in salads and sauces, enriching the culinary tradition of the ancient lands of the duchy of the House of Este.