Discover balsamic vinegar the king of condiments, full of secrets and traditions that are handed down generation to generation. You will have the option to follow Claudio or grandfather Franco, inside the acetaia, to discover its origin and history.
Before making the visit Claudio, the owner, tells the storey of his family between fast cars and slow food, his mother grew up in the countryside by farmer parents who only had a battery of Balsamic vinegar which was inherited by the grandfather upon his grandfather's death. Uncle, so when the mother got married she asked the father to start a new battery for the children.. in the meantime the father made a career in Ferrari and then in Lamborghini dedicating his whole life to engines without forgetting to take care of the Aceto is now 82 years old and continues to take care of himself. in fact he increased this passion by working harder than before.
From our 10 hectares of vineyards, including 5 of trebbiano modenese, we select the best grapes for the production of our balsamic vinegar.
After cooking it is moved inside the barrels of each battery, where it remains to age for many years until it reaches the smallest barrel and from there it is then bottled. It is a product that requires a lot of patience. In addition to traditional balsamic vinegar, for some years now we have also been producing PGI certified balsamic vinegar with less ageing but at the same time highly appreciated for its versatility and taste similar to the traditional one. Claudio then developed other condiments to try to create products very similar to traditional balsamic but which required less ageing. If you want to discover the true shades , the real differences between traditional and commercial Baslamic, come and visit us.