Traditional Balsamic Vinegar
Traditional Balsamic Vinegar
The Acetaia

Our family has owned a little acetaia for some decades. We cannot boast about centuries-old traditions passed down from generation to generation within our family. We've always been devoting ourselves to the barrels for personal use and for some friends only.

However, the passion for this familiar and local tradition has evolved. In 2010, we started wishing to make our product known to other people, too.

The Acetaia di Nonno Mario (Grandpa Mario's Acetaia) is located in an ancient little village in Fossalta, in the outskirts of Modena, on the bank of the torrent Tiepido near its confluence in the river Panaro.

In this place, in far 1249, a historical fight took place. On the one side, the Guelphs of Bologna, on the other the Ghibellines of Modena and Cremona together with the imperial troops of Enzo of Swabia, natural child of the Emperor Frederick II Hohenstaufen. The troops from Bologna won the furious battle, captured Enzo and took him to Bologna as prisoner, though receiving special treatment. He was kept in a palace still bearing his name: Palazzo Re Enzo, in Piazza Maggiore. It is said that Enzo attempted to escape many times. One attempted escape is particularly interesting and can curiously be linked with the acetaia: it seems that Enzo, with the help of the cellarman, tried to escape one night inside one of the empty barrels which were brought away. However, he was caught because of the long blond hair coming out of the barrel.

Today our acacia, chestnut, cherry, ash, mulberry, juniper, robinia and oak barrels are well lined up in the large, still rooms of the acetaia. Inside the barrels, no escaping royalty, but the tasty fluid. The wood barrels transmit their fine aromas to our vinegar. Year after year they welcome the changing of seasons.

They take advantage of a favourable spatial and climatic location, and of a natural subjection to temperature ranges, which are not altered by any human intervention of heating or air-conditioning. The summer heat helps the product ripen and evaporate. The hard winter, instead, inhibits the microbial processes, and in doing so it favours the settling of the product and increases its clearness.

These conditions, together with the constant ventilation favoured by the close proximity to the torrent and the river, allow a ripening of the product in compliance with the traditional methods. , Together with a wise choice of raw material and a complete abidance by the production rules,, they allow us to obtain this unique product.