My family has been dealing with Stravecchio for over 300 years: its preparation is based on two components, passion and use, and we are still working on this method today.
We still have fun and feel passion in watching the slow and wise maturation of the boiled must which is turned from treaded grapes into a scented dense jumble, just apparently muddy while poured in every barrel of the set in the warm darkness of the stoned ageless garrets. Every time it becomes a different liquid that matures only through time with numerous memories.
Such a method has only changed a little, the operations now are more precise with the help of procedures set according to the law of our country so that we have a protected product.
Consumers are defended with a careful biochemical-organoleptic testing of the materials used and places, containers and furniture have to be suitable to the purpose.
We work this way: we are careful and keen observers, as our ancestors were vinegar masters, we select and choose the grapes on our hills and use them in the process we described, the whole process is skillfully controlled in order to have a boiled must rich in scents and volatile substances : not contaminated by chemical or non-chemical natural agents.
The must is gently kept in the biggest casks of the set and from those it will be poured into the smaller ones according to a non-written calendar set by experience and love, knowledge and intuition.
Sometimes this sort of journey is not completed according to the oldest rules but the product, even though a younger one, already shows those characteristics that make its taste and smell unique just as the familiar seasoning that is a classic aged vinegar.
When the product is aged following the classic timing of 6 years up to 25 years we then talk of a true miracle, a wonder that is one of the oldest seasonings which gives an unrivalled taste and scent to any food it is poured on.
