The Lots
The lotsThe lots sold at the auction will be divided into the following categories:
A) A series of 12 bottles of Traditional Balsamic Vinegars from Modena sent in by certified vinegar producers, which were among the 12 finalists in the last two Palio di San Giovanni competitions, held in 2006 and 2007, and in the Super Palio 2006 competition (100 cc bottle designed by Giugiaro.)
B) A special series of 12 bottles called "Il Balsamico della tradizione secolare" (Time-Honoured Traditional Balsamic Vinegar) including selected vinegars made by non-certified producers, among the 12 finalists in the last two Palio di San Giovanni competitions, held in 2006 and 2007, and in the Super Palio 2006 competition (100 cc bottle of the Consorteria di Spilamberto).
C) A special pack (e.g. a special 200 or 300 cc Auction bottle; a 200 or 300 cc earthenware tranio container; or another original and exclusive container) containing a blended Traditional Balsamic Vinegar, divided into two/three 100 cc Giugiaro bottles from a “time-honoured” set of barrels aged over 50, certified by the Examining Board (see Art. 3) which was awarded a score of no less than 325 points, certified by the Examining Committee (see Art. 4)
D) Two sets of barrels (set of 5/6 small barrels) of Traditional Balsamic Vinegar from Modena in the process of aging, selected by the Consorteria di Spilamberto.
NOTE: an important clause in the Auction Rules states that the Set of Barrels sold must remain within the Modena area and must be left in safekeeping and managed, strictly in accordance with local custom and DOP Regulations, by the Consorteria di Spilamberto, which will guarantee that the entire annual production of the lot will go to the new owner.
*) Refer to the section containing the Auction Rules
Rules
Art. 1) The aim of the Project is to promote Traditional Balsamic Vinegar and the whole area acknowledged in the Production Regulations – Production Area.
Art. 2) The lots sold at the auction will be divided into the following categories:
D) A series of 12 bottles of Traditional Balsamic Vinegars from Modena sent in by certified vinegar producers, which took part in the last two Palio di San Giovanni competitions, held in 2006 and 2007, and in the Super Palio 2006 competition (100 cc bottle designed by Giugiaro). The provided product must be pure and be classed with no less than 300 points.
E) A special series of 12 bottles called "Il Balsamico della tradizione secolare" (Time-Honoured Traditional Balsamic Vinegar) of vinegars sent in by non-certified producers, among the 12 finalists in the last two Palio di San Giovanni competitions, held in 2006 and 2007, and in the Super Palio 2006 competition (100 cc bottle of the Consorteria di Spilamberto). The provided product must be pure and be classed with no less than 300 points.
F) A special pack (e.g. a special 200 or 300 cc Auction bottle; a 200 or 300 cc earthenware tranio container or another original and exclusive container) containing a blended Traditional Balsamic Vinegar from Modena divided into two/three 100 cc Giugiaro bottles from a “time honoured” set of barrels aged over 50, certified by the Examining Board (see Art. 3), which was awarded a score of no less than 325 points, certified by the Examining Committee (see Art. 4)
One or more Sets of Barrels of Traditional Balsamic Vinegar from Modena in the process of aging, selected by the Consorteria di Spilamberto and examined by the Examining Board (see Art. 3).
Controls and Guarantees
Art. 3 A Board of Experts will be appointed consisting of five experts, selected from the Master Tasters registered in the role of Expert Tasters, registered in the Role at the Modena Chamber of Commerce, under the supervision of CERMET, according to the provisions of the DOP Regulations. The Board of Experts will guarantee and certify the quality, origin, trustworthiness and compliance with DOP and Production Regulations of the products sent in by certified Vinegar Producers (lot A), of the bottles in the special pack (lot C) and of the Sets of Barrels (lots D) which will be sold at auction.
Art. 4 A Committee will be appointed consisting of five experts, whose names will be drawn out of a hat by a Notary from ten possible candidates including Master Tasters selected by the Consorteria di Spilamberto in accordance with the Event Organisers. The Committee will guarantee and certify the quality, origin, trustworthiness and compliance with Auction Rules of the products sent in by non-certified Vinegar Producers (lot B) and of the Sets of Barrels (lot D) which will be sold at auction
Art. 5 The conformity of the product sent in by Certified Vinegar Producers, to be included in lot A, will be verified at the ModenaFiere Exhibition Centre on Saturday October 6th, as part of Gusto Balsamico, by the Board of Experts mentioned in Article 3
Art. 6 The conformity of the lots produced by Non-Certified Vinegar Producers from among the 36 finalists of the Palio di San Giovanni competitions held in 2006 and 2007 and the Super Palio competition held in 2006 (lot B) will be verified in the two-week period leading up to the Auction/Event by the Committee mentioned in Article 4
Art. 7 Lots from Certified Producers sold at auction must comply with the current quality standards required by DOP regulations (given to Traditional Balsamic Vinegar on 17/04/2000) and will therefore be bottled in the 100 cc Giugiaro bottle.
Art. 8 Lots from Non-Certified Producers sold at auction must comply with the quality standards required by the Regulations of the Consorteria di Spilamberto and will therefore be bottled in the Consorteria bottle.
Art. 9 The 36 finalists will be requested to submit all lots taking part in the auction, which will then be controlled by sampling the product so as to be sure that it corresponds to its set of barrels and to the barrel the sample was taken from.
Art. 10 The auction starting price for each bottle in lots A, B and C is € 350.00.
The special packs
Art. 11 A special pack (e.g. a special 200 or 300 cc Auction bottle; a 200 or 300 cc earthenware tranio container; or another original and exclusive container) will be sold at auction. The purchaser will receive the corresponding amount of product in 100 cc Giugiaro bottles.
Art. 12 Traditional Balsamic Vinegar from Modena sold as part of the special packs is from certified, time-honoured vinegar producers. The Product will be at least 25 years old, with a score of more than 325 points.
Art. 13 The selection of Vinegars will be performed in the first place by the Board of Experts followed by the Committee for the awarding of the score, as per Articles 3 and 4.
The Sets of Barrels
Art. 14 The sets of barrels sold at auction must be at least 30 years old and consist of five or six barrels with a capacity varying between 10 and 30 (40) litres. The sets of barrels, certified by Cermet, will be selected by the Committee mentioned in Article 4, which will also guarantee the certified requisites according to DOP regulations.
Art. 15 The sets of barrels sold at auction will remain on the premises of the Consorteria di Spilamberto, which will take care of them on behalf of the purchasers.
Art. 16 The purchaser will be liable for any expenses incurred for their maintenance and insurance, estimated at Euro 600.00.
Art. 17 Every year, the Consorteria will take care of the topping up and any other operations required for the bottling of the resulting product by an authorised bottling plant, on behalf of the owner. The Controlling Body, Cermet, will handle the “ad honorem” certification of the new owner.
Art. 18 The new owner may sell his set of barrels to another purchaser, but it must always remain in the safekeeping of the Consorteria according to the provisions of the Auction Rules.
Proceeds
Art. 19 The purchase cost agreed with the owners, the relative management costs and the commission assigned to the Auction House will be deducted from the proceeds of lots A, C and D sold at auction. Any remaining amounts will go to charity for the creation of a Slow Food/Modena Section in Africa.
Art. 20 The auction proceeds of lot B, after the deduction of relative expenses, will go entirely to charity for the creation of a Slow Food/Modena Section in Africa.
