AZIENDA AGRICOLA SAN POLO

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The AZIENDA AGRICOLA SAN POLO is located in the middle of the beautiful hills of Castelvetro di Modena covered with Grasparossa and Trebbiano gvineyards’ grapes where we have been producing wine since 1938.
The company was founded by the owner's grandfather, who already had a dream at the time: to produce quality wines. In 1994 the company proudly obtained organic certification.
Our 8 hectares of non-irrigated vines of an average age of 25 years are guarantee of a wellstructured final product full of with important marks.
Our niche production is of maximum 30,000 bottles per year and we wish to preserve it by carrying our work from the harvest to the labeling 100% manual.
We intervene in a very limited way during vinification by adding only a very small quantity of Galla tannin, leaving our wines resting on their native yeasts, the only ones used for the second fermentation occuring in the bottle which takes place in spring when the temperatures rise.
With the must coming from the Grasparossa and Trebbiano grapes of our vineyards, according to an old know-how belonging to the Ghiddi family, we proudly produce the delicious balsamic condiment that comes to life in about 150 barrels of oak, cherry, chestnut and juniper that form the former family vinegar maker almost a century old.
The balsamic condiment has been the highest expression of our territory since immemorial time; the first traces of which date back to 1508 when it was already used at the court of the Duke of Modena Alfondo I d'Este, husband of Lucrezia Borgia.
Our balsamic vinaigrette is as authentic as the locals who represent it. The only two ingredients we use to make it are cooked grape must and wine vinegar. Our production is limited and exclusive to around 40ql per year.

Year of establishment:

1989

Number of employees:

FROM 10 TO 19 EMPLOYEES

Annual turnover:

between 0.5 and 2.5 million Euro

Reference year of turnover:

2021

Export turnover:

From 75.000 to 250.000 Euro

Activities:

CULTIVATION OF NON-PERMANENT FARMING CROPS

CULTIVATION OF PERMANENT CROPS

Grape cultivation

Beekeeping

PROCESSING AND PRESERVATION OF FRUIT AND VEGETABLES

Production of sparkling wine and other special wine

Catering activities relating to farm holidays

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Company:

Az Ag. SAN POLO

Web site:

http://www.agrisanpolo.it

Address:

VIA SAN POLO 5

City:

Castelvetro CASTELVETRO DI MODENA (MO)

Zip Code:

41014

Social media:

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BALSAMì - ORGANIC BALSAMIC CONDIMENT

Balsamic condiment aged at least 8 years in barrels of oak, cherry, chestnut and juniper located in the family“acetaia Celestina” as the ancient tradition requires it to be positioned in the attic well exposed to the due jumps in temperature.
The BALSAMì is liquid and it has got a brilliant brown colour and a very pleasant sweet mark.

We advise to use it to cook several different dishes. Here are some of our special receipts:
- Poached egg (in salted water) served in a Parmigiano Reggiano waffle sprinkled with fresh Parmigiano Reggiano
- Parmiggiano Reggiano 24 months matured cut in small cubes soaked with Balsamì and rest for one hour. Then dress your dish with crispy slices of “Prosciutto crudo “
- Perfect to dress seasonal salades and cold summer cereals salades
- Grilled spare ribs with Balsamì: rub into the spare ribs your favourite herbs and spices. For the dressing: in a cup melt 2 onz. of butter adding 5 spoons of Balsamì, turn and stir the compost until it becomes a creamy sauce. Grill the spare ribs and turned twice until are almost cooked sprinkle the Balsamì sauce and serve hot
- Baked chicken thighs: boned and beaten thighs, add a slice of mortadella and flakes of Parmigiano Reggiano already soaked in Balsamì, close in rolls with a string, salt and pepper. Optional: butter and Balsamì sauce from the previous recipe brushed on top.


Web site
https://www.agrisanpolo.it/



NERO NERO - BALSAMIC CONDIMENT

Balsamic condiment aged at least 25 years in barrels of oak, cherry, chestnut and juniper located in the family“acetaia Celestina” as the ancient tradition requires it to be positioned in the attic well exposed to the due jumps in temperature.
The NERO NERO balsamic condiment it is dark brown coloured with a deep density and a mark of viscosity at the palate (no additives are used to eliminate it), marked scent of smoked wood.
Perfect to give a touch of class to every dish, a few drops are sufficient.
We advise to try it in combination with the Parmigiano Reggiano aged 12 months till maximum 24 months as the condiment it is well structured and important.
Of course we always advise our customers to taste a ceramic teaspoon, or a glass shot of Nero Nero to close your meal.


Web site
https://www.agrisanpolo.it/



SALSA LUISA - ORGANIC VEGETABLE SAUCE WITH BALSAMì

Our delicious home made sauce handed on from generation to generation of the Ghiddi family is so composed: parsil, Balsamì, extra vergin olive oil, cappers, carrots, garlic and salt.
Perfect to be served with “bruschetta” bread and boiled meat.
Vase of 212cc, drained weight 180gr.


Web site
https://www.agrisanpolo.it/



LAMBROSC - LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOC

Lambrusco Grasparossa.
Sparkling wine fermented in steel barrels
(Charmat method).
Ruby color with violet reflections, fruity scents of cherry.
Pleasant taste.
Perfect throughout the meal.


Web site
https://www.agrisanpolo.it/



MATRIS ALBUM - TREBBIANO DELL'EMILIA IGP

Trebbiano di spagna, trebbiano montanaro, garganega,
chardonnay.
Sparkling wine naturally refermented in the bottle
(ancestral method).
Straw yellow colour, aromatic and fruity.
Fresh and enveloping wine at the same time.
Perfect throughout the meal.


Web site
https://www.agrisanpolo.it/



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