Explore the secrets and traditions of balsamic vinegar, passed down through generations. You can follow Claudio or his grandfather, Franco, inside the acetaia to uncover its origin and history.

Before the visit, Claudio, the owner, shares his family story - a life that balances fast cars and slow food. His mother grew up on a countryside farm with a family battery of balsamic vinegar, inherited from her father. When she married, she asked her husband to start a new battery for their children. Meanwhile, Claudio’s father pursued a career with Ferrari and Lamborghini, dedicating his life to engines while continuing to care for the acetaia. At 82, he still tends to it with passion, even more than before.

From the 10 hectares of vineyards, including 5 hectares of Trebbiano Modenese, they select the best grapes for our balsamic vinegar. After cooking, the vinegar is transferred to barrels in each battery, where it ages for many years until it reaches the smallest barrel, and finally, it is bottled. Producing balsamic vinegar requires immense patience. In addition to traditional balsamic vinegar, they also produce PGI-certified balsamic vinegar, aged less but equally appreciated for its versatility and flavour reminiscent of the traditional version. Claudio has also developed other condiments inspired by traditional balsamic.

During your visit, you will also have the opportunity to taste their excellent home-produced balsamic vinegar and enjoy a delightful aperitif.