Family vinegar cellar, 201 certified barrels, batteries made up of various woods (oak, chestnut, mulberry, juniper, cherry). Possible tastings combined with ABTM, by reservation also for groups, special prices for purchases in the vinegar factory.

Antichi colli is a family business anchored in the heart of the Modena area.
It offers its consumers a whole range of balsamic vinegars and condiments of great aromatic richness and with a classic and perfect balance.
Characteristic and typical product, the Traditional Balsamic Vinegar of Modena DOP "Antichi Colli", opens the doors to classic and daring combinations and will transport you on an authentic journey through the evocative taste of Italian cuisine.

Acetaia Arletti is a family-run vinegar factory, the result of the effort and passion of Alessandro Arletti, who throughout his life has loved and continues to love the precious fruits of the local tradition that make the Modena lands unique in the world.

The Acetaia Baldazzini Giovanni is a family business, the grapes used are purchased from certified vineyards for the production of Traditional Balsamic Vinegar of Modena and Organic. The pressing is done on site with the traditional, soft method (on foot).
The must is cooked in its own cooking room, where fermentation and acetification then take place.
The acetified must is transferred to the vinegar cellar, when decanting is carried out, in the months between February and April.

Typically family vinegar cellar made up of 5 batteries each consisting of 5 barrels and 2 mother barrels. Most of the barrels are over 100 years old

Well maintained medium sized vinegar cellar

Acetaia Bizzarri was founded in 1975 by Sandro Bizzarri. He started almost by chance, but soon he became more and more passionate, he fell in love with this sublime product and at the same time so full of culture and tradition. He began to assemble some batteries and together with a cooper friend he ventured into the construction of several barrels. Very tied to his roots and traditions, with the birth of his grandchildren, he gave his creation other batteries up to the current composition. Over the years his enthusiasm, his passion and love for this nectar have also infected his children Gabriele and Gabriella and since 2007, the year in which Sandro passed away, they have been running Acetaia Bizzarri, together with their Mamma Giovanna. , fulcrum of the family tradition.

Welcome to Casa Tirelli. I am Ilaria Tirelli artisan of balsamic vinegar, third generation in the family to take care of our 714 barrels that help us to produce our precious traditional balsamic vinegar of Modena d.o.p.
To produce balsamic there are strict rules dictated by the disciplinary from which one cannot deviate. What makes each drop of balsamic vinegar unique and special is that knowledge handed down, that family secret that is passed from mother to son. Just like my grandmothers Romana and Valeria and then my mother Miriam did with my brother Daniele and with me.
Come and visit us to visit the vinegar factory and discover our art of know-how, you will taste the balsamic vinegar in its place of origin, you will see the production method and our vineyards that give rise to our grapes, you will share with us the flavors, the aromas and the family history of Casa Tirelli that create an indissoluble bond between us and the visitor who feels part of our history. We will be happy to welcome you, book an experience with us.

Welcome to Acetaia Caselli ... our cordial land rich in traditions, our unique product, its ancient and elegant flavor, its enveloping scent, its simple home, the precious barrels, we want you to remember this. The Caselli family, which for three generations has been producing Traditional Balsamic Vinegar of Modena with authentic passion, is pleased to welcome you to taste the noblest of condiments and make you discover this long tradition. It is also possible a free visit during which you can taste the entire selection of products which includes the Traditional Balsamic Vinegar of Modena PGI, the Balsamic Vinegar of Modena PGI, the "Balsamic Traditions" food dressing, all obtained organically from the family, directly at the Acetaia.

Acetaia Compagnia Del Montale is a family business founded in 1984, although our productions have much older roots.
For 3 generations we have been handing down and preserving the traditions and culture of our land by producing Balsamic Vinegar of Modena.
In our kitchen, in our memories, Balsamic Vinegar is what most of all has the scent of memory. A drop that binds us to the generations of the house, to the values ​​that are handed down "constancy, passion, patience" to the tradition with which know-how is transmitted, but also the affection and warmth of the family. It is the pungent scent of the grandfather's attic, among the barrels of different woods arranged in sequence - a battery for each grandson, inaugurated at the first harvest after birth to accompany future generations as a gift of flavor and affection. The Balsamic Vinegar produced by Compagnia Del Montale has the precious and special charm of that cruet tapped as a thick nectar, to be tasted drip on truly special occasions. It has the warmth of the cuisine of our childhood, of the long tables on holidays, the rounded flavor of our memories.

The Acetaia Comunale di Sassuolo is located in the courtyard of the Montegibbio Castle, on the top floor of the building on the left as soon as you cross the entrance portal.

The Acetaia, named after its founder Ettore Cuoghi, is managed by the Custodians of the Art of Traditional Balsamic Vinegar of Modena, a group of volunteers who have come together in association with the aim of promoting the culture of Balsamic. The Custodians have run the Acetaia with skill, commitment and passion since its inauguration, which took place on May 31, 2003.

It is possible to visit the Acetaia by booking a guided tour at any time of the year.

On 9 October 1999, the municipal vinegar factory called "Città di Vignola" vinegar factory was inaugurated at the municipal headquarters of Vignola, more precisely on the altana of the clock of villa Tosi Bellucci (oak, cherry, ash, juniper and chestnut) organized in tiered batteries containing Traditional Balsamic Vinegar of Modena (ABTM)

The family-run Acetaia was born from the passion of the tenant, located in a completely renovated company courtyard and immersed in the farm owned, it is located on the first floor of a building that houses various objects of agricultural tradition, almost a museum remembers life and flavors of another era.

Family-run vinegar factory, which follows all stages of production. Love in producing vinegar which is expressed in the concept that man's work makes the difference and quality makes the difference. In honor of this principle, in beautiful and welcoming environments, precious barrels have been collected that emanate a scent of the past to satisfy the most demanding palates and we can say that in the Acetaia Costanzini there is a RE his majesty The Traditional Balsamic Vinegar ready to be made smell and taste.

The Acetaia Comunale was born in 2010 and is managed by a Committee of balsamic vinegar enthusiasts "Committee of Maranello for the promotion and enhancement of typical Modena products Maranello Tipico", the Committee participates in events that include events related to the promotion of and the food and wine culture of our territory.

20110822070059 Maranello Coat of Arms

The group actively contributes to the initiatives organized by the Municipality of Maranello: Spring Festival, Maranello in June, Gran Premio del Gusto. He participated in initiatives of the Municipality of Modena, Nocinopoli and in other fairs and events, including the XV Oil and Cosmeoli Fair in Calenzano (FI) which took place from 25 to 28 November 2010 and the visit to Montecarlo from 11 to 13 September 2013 (presentation of typical Maranello products with tastings and tastings in the traditional market "La Condamine").

 

One of the main activities is that relating to the promotion of TRADITIONAL BALSAMIC VINEGAR of MODENA through the Grand Prix of Traditional Balsamic Vinegar, which reached its 10th edition in 2019, together with the management of the Municipal Acetaia of Maranello. Thanks to the fruitful relationship with the "Matraccio" Association of Modena, the Committee is also involved in the promotion of Nocino, a typical Modena product. Other initiatives concern tastings based on typical products that take place on the occasion of tourist reception tours promoted by the Municipality of Maranello; evenings of presentation of local products, in particular of the wine produced by the cellars of our territory, to the challenge of some typical sweets of our territory such as the English soup and the Bensone. A set of activities that take place throughout the year in a logic of harmony between products and seasons.

 

The Acetaia Comunale was born in 2010 and is managed by a Committee of balsamic vinegar enthusiasts "Committee of Maranello for the promotion and enhancement of typical Modena products Maranello Tipico", the Committee participates in events that include events related to the promotion of products and the food and wine culture of our territory.

Founded in 1849, Acetaia del Cristo is the largest Acetaia that exclusively produces Traditional Balsamic Vinegar of Modena D.O.P.
Traditional Balsamic Vinegar of Modena D.O.P. It is NOT manufactured, it is NOT done but it GROWS like a child! It is with this philosophy that at the Acetaia del Cristo, for 4 generations, we have been growing the Traditional Balsamic Vinegar of Modena D.O.P. according to the ancient family tradition of our ancestors. More than 2000 barrels of precious woods, 810 vineyard, dedication and attention to every stage of production, from the harvest, to the cooking of the musts up to the delicate and calibrated sampling, decanting and reinforcement.
Guided tours in the name of a multisensory journey to the complete discovery of Traditional Balsamic Vinegar of Modena D.O.P. by quality and type of aging. Finally, the vertical tasting of our exclusive Traditional Balsamic with particular single-wood aging that give aromas and fragrances with unique characteristics

Small family Acetaia since 1857 for four generations; Remigio, Pio, Aldo, Fiorella Zanfi

The vinegar factory of the Nonantola Agricultural Participation was born in 2011 and was immediately conceived with educational purposes to make this product of excellence known together with the history of the institution; one of its batteries, in fact, presents the dates and the salient moments that marked the history of the Agrarian Participation which originated with the Chatta of Abbot Gotescalco in 1058.
The vinegar factory of the Nonantola Agricultural Participation is made up of 3 batteries, for a total of 18 barrels plus the "Botte Madre", all donated by Participants and citizens of Nonantola. It too constitutes an integral part of the enhancement project of the important building complex where the Authority is located, built in the 17th century in the historic center of Nonantola and recently restored.

Vinegar of "La Vigona" di Campagnoli Alberto
The vinegar factory is inserted in the context of the family-run farm "Vigona" located in Mirandola. The production of Traditional Balsamic Vinegar of Modena D.O.P. it is a complete cycle: cultivation of the vineyard with typical Trebbiano and Lambrusco grapes, harvesting and pressing from which the must is obtained, which is cooked from 10 to 14 hours over low heat and becomes the raw material for the production of balsamic vinegar. The fermentation of the must takes place in steel vats, the acetification in the mother barrels, the maturation and aging in the batteries formed by the barrels of different woods. The withdrawal of the finished product, the decanting and the reinforcement is carried out from January to mid-March. Access to the Acetaia is allowed in almost the whole period of the year by appointment and during the visit it will be possible to attend a video presentation of the processing cycle and it will also be possible to taste the vinegar in the various stages of maturation and aging.

The Acetaia di Giorgio, the old residence of the 14 Barbieri brothers, preserves under its ancient roof in the heart of Modena all the charm and seduction of ancient rites and a centuries-old tradition. From the exclusive family use of the past, today Giorgio, Giovanna, Carlotta and Marcello have extended this delicious pleasure to those who want to taste the incomparable flavor of the best Traditional Balsamic Vinegar of Modena.

Nonno Mario's Acetaia is a small company that does not boast centuries-old traditions but which, after an initial production for exclusively family use, has also begun to produce its own product for others. It is located in Fossalta on the outskirts of Modena, on the banks of the Tiepido stream

Acetaia Fabbi was born from the ancient Modenese tradition that has been handed down from father to son. It is in the spirit of keeping this tradition alive that, in 1910, great-grandfather Gianbattista Fabbi founded the family vinegar factory. For four generations, thanks to our family skills, we have been offering this product, the result of a selection of our best barrels, exclusively from grapes from the vineyard owned by the company. Traditional Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena D.O.P. Extravecchio. The craftsmanship, aging in barrels and the absence of coloring and gluten preservatives guarantee the very high natural quality of these products.

Medium-sized vinegar cellar lovingly cared for by the owner

Our long tradition begins in 1912.
Right in the heart of Modena Telesforo Fini, a former delicatessen boy who loves good food and small daily pleasures, founded a family-run specialty shop that will soon make his name and his products famous all over the world.

Only the best of the Emilian tradition for its customers.

Elegance, innovation and tradition

An essential tradition, pride also represented by the wooden barrels dating back to the 1700s that we jealously keep in our vinegar cellar.
Each stage of processing is scrupulously followed, with attention to detail, from raw materials, selected and controlled in our modern laboratories, to packaging.

The Acetaia that exclusively produces Traditional Balsamic Vinegar of Modena PDO is located between Carpi, Cortile and Rovereto, far from industrial pollution, in the attic of a country house, an ideal place for aging and, personally handled by Prof. Mauro Clò. Some barrels of the batteries, inherited from the mother Argentina, date back to the early 1900s, always tucked with cooked must of native grapes, especially Trebbiano di Colline. All the batteries, consisting of six barrels of different woods (mulberry, juniper, cherry, chestnut, oak, etc.) and of decreasing capacity, contain cooked grape must matured, after fermentation, by slow acetification and progressive concentration through very long aging. . The must, cooked directly on the farm in the open air, is then placed in large oak barrels (Barriques) and aged for five years before entering the battery. When visiting the vinegar cellar you will be accompanied by the Master taster of the Consorteria Mauro Clò who will take you to know the history and production methodology of ABTM as well as to let you taste the refined product with at least 12 years of aging and the extra-old with at least 25 years of aging.

Antica Acetaia Gambigliani Zoccoli produces only and exclusively Traditional Balsamic Vinegar of Modena D.O.P. and is located in the historic family villa where the Gambigliani Zoccoli family still resides today. In fact, in the attic of the Villa it is possible to view the historical batteries of the Family and retrace the "Balsamic" tradition that began over 100 years ago. The visits are managed directly by Mario, third generation, and his son Giorgio, fourth generation, and it will be possible to see the first battery that started grandfather Mario, first generation, in 1905 and still in production today, in addition to the most representative batteries of the Family that were started by subsequent generations, Giorgio, second generation, Mario, third generation and Giorgio, fourth generation over time as the Modenese tradition dictates.
Subsequently it will be possible to taste in the “Battaglie” room, the central room of the Villa, the “Traditional” in combination with the typical cold cuts and cheeses of our area.

It is a small Acetaia located at the gates of the historic center of Modena, very characteristic because it is located in old Modenese attics that give our vinegars unique and typical characteristics of the tradition

Acetaia Giusti is the oldest producer of Balsamic Vinegar of Modena founded in 1605 and, today, led by the 17th generation of the family.
From its foundation to today, the Giusti Balsamic Vinegars have collected countless prizes and awards.

Particularly representative are those obtained during the Belle-Époque, when the Righteous presented their products in the national and international fairs of the time. The 14 gold medals that still characterize the label designed at the beginning of the twentieth century are from that time. To these is added the coat of arms of "Supplier of the Royal House of Savoy", granted by King Vittorio Emanuele III in 1929.

All the Giusti Balsamic Vinegars mature for a long time in the historic Acetaia of over 600 barrels, dating back to the 1700s and 1800s, belonging to the family for generations.

The Antiche Acetaie and the Giusti Museum welcome enthusiasts from all over the world every day to discover the history of this product and the Giusti brand.

The Acetaia i Sogari is a small family vinegar factory made up of two large abbesses - or mother barrels - and about forty barrels divided into six batteries: Viterbo, Rosina, Milvia, Remo, Giovanni and Tripletta.
The vinegar produced is obtained with respect for tradition, cooked must from the Modena grapes (Lambrusco and Trebbiano) aged for a long time in barrels of different woods.

The balsamic vinegar of the Viterbo battery was a finalist in the 2017 and 2019 editions of the Balsamic Carousel "Competition of the Carpi producers of Traditional Balsamic Vinegar" and in 2018 it obtained the Community of Carpi Award at the 52nd Palio di San Giovanni in Spilamberto (Mo), the most important manifestation of the Balsamic Vinegar of Tradition by the ABTM Consortium.

The vinegar factory was started in the early 90s from Viterbo and is now run by his son Remo, Master taster of the ABTM Consortium and his nephew Giovanni, professor of Gastronomic Sciences at the University of Parma.

I Solai di San Giorgio was born from Emilian families linked to their land, their traditions and their passion for excellent food products.
Last 2019 our family celebrated the 100th anniversary of its foundation, passing on experiences, anecdotes and secrets that make the Traditional Balsamic Vinegar a unique product. Our headquarters are located in Ganaceto, a few minutes from Modena, in the heart of the Balsamic vinegar.
San Giorgio is the patron saint of our small town where the precious barrels of Balsamic Vinegar were kept in the attics of the old houses of the Modenese families.

Since 1871, the Leonardi Farm has been exclusively dedicated to the production of Balsamic Vinegar
Traditional of Modena of the highest quality, using its own raw materials and following the entire cycle
production to guarantee compliance with the short supply chain.
The company, still led by the Leonardi family, extends over 10 hectares of land planted with vineyards,
mainly of Trebbiano and Lambrusco, from which the precious musts are obtained, which are then cooked in the company and aged in ancient barrels in different woods (chestnut, oak, cherry, juniper, mulberry, ash). Traditional Balsamic Vinegar of Modena is a treasure, kept in the attics of the Acetaia Leonardi for over 150 years, which offers unique and unforgettable aromas and flavors.
Acetaia Leonardi welcomes anyone who wants to discover the secrets of Traditional Balsamic Vinegar of Modena, handed down from father to son. The family museum, with its 100-year-old relics, equipment and barrels, will take visitors back in time ... Expert and competent guides will accompany them in rooms full of atmosphere and intoxicating aromas and flavors, to complete an experience capable of involving everyone senses.

The hobby of a father and the passion of his eldest daughter who, in parallel with his university studies, "sees the vinegar" in her future. Now Taisia, having finished her studies, has joined the care of the old family vinegar factory and is acquiring, together with renewed passion, also the necessary sensitivity and skills to manage her. Daniele Malagoli, Civil Engineer, has cultivated a passion for the culture of his land since he was a child, which inevitably passes it on to his daughters. Sofia, who follows in her father's footsteps and studies Civil Engineering at the Faculty of Bologna, at the end of the first year of University and in parallel with her studies, decides to try to give new life to that Acetaia that until then was only known by the few and close friends of the family. Sofia, who follows the commercial aspects, has in fact carried out numerous promotional initiatives, including tourist hospitality and events in the Acetaia, but also conceived and created new products: Sofia Luxury Chocolates and Lucilla Anti Aging Facial Cream. Both characterized by the presence of authentic Traditional Balsamic Vinegar, they stand out as uniqueness signed Made in Modena.

Acetaia Malagoli Guido was started in 1968 as a simple family vinegar factory as tradition dictates. A battery of 9 barrels is made for the family and as a Wedding Gift for Bimbo Guido. The roots, the tradition, the passion over time bring the number of barrels to exceed 300 units. The barrels are of different essences to give each their own unmistakable aroma. The Passion continues and is transformed by enhancing the TRADITIONAL BALSAMIC VINEGAR OF MODENA PDO in the Single Bottle of GIUGIARO, as per regulations.

In 2007 my daughter Guya was born and she too will find her battery born with her. And so, we hope, my grandchildren.

Our "BLACK GOLD" OF Modena is appreciated more and more by visitors (more and more from abroad) who want to share this magic created by Emotions, Passion, Dedication and Time.

"THE BITNESS OF LOW QUALITY REMAINS MUCH LONGER THAN THE SWEETNESS OF A LOW PRICE IS HURTLY FORGOTTEN.

Small family Acetaia

Since 1850 the Malpighi family has been watching over and protecting a priceless treasure: almost 3,000 barrels where the real Traditional Balsamic Vinegar of Modena lingers placidly. At the "Acetaia Malpighi Taste & Tour" headquarters dedicated to guided tours, and at the family estate in Via Pica in Modena, tourists accompanied by expert guides can visit the ancient Acetaie for free and participate in educational courses to learn about and discover the production techniques of ABTM is the history that the Malpighi family has handed down for generations

Acetaia Marchi, started in 1910 in the first outskirts of Modena, is the result of a tradition that has been handed down from father to son, and today has reached the third generation based on respect for traditional production methods, and the use of the excellent raw materials of the area, expertly processed. following the experience gained over time.
Today Acetaia Marchi has over 250 batteries for the production of "Traditional Balsamic Vinegar of Modena D.O.P." and more than 100 barrels for the "Balsamic Vinegar of Modena I.G.P.". It offers only and exclusively products obtained in a 0 km supply chain, selected and certified and of excellent quality, intended for the most demanding connoisseurs of balsamic vinegar in Italy and in the world.

The Acetaia is made up of 154 Batteries.

Piccola Acetaia famigliare

Small family-run vinegar fproduction We sell in our headquarters and in the markets of Mirandola - Cavezzo - Poggio Rusco - Concordia - Medolla. Shipping to Italy

Small family-run vinegar factory, located in the attic of a building. There are fine and small barrels, antiques.

In 1862 Giuseppe Pedroni bought two farms and three houses in the Nonantola countryside. The farms are planted with vines and one of the houses, a former Benedictine cell, is converted into an Osteria. Here "birocciai" and pilgrims refresh themselves. Wine, beer and marsala are drunk, whose barrels, once empty, are recovered by Giuseppe to produce balsamic vinegar: his passion. Thus was born the Acetaia Pedroni. Today Giuseppe 111, with the experience of six generations behind him, continues to take care of the batteries of balsamic vinegar and the vineyards, while the Modenese culinary tradition is celebrated in the Osteria. Acetaia Pedroni has collected, over the years, several awards: the most awarded at the Palio di Spilamberto, the only competition in the world for Traditional Balsamic Vinegar of Modena D.O.P. and chosen as the face of the Emilia-Romagna Region at the Italian Pavilion of Expo Milano 2015. Guided tours with pure tasting can be booked and, to complete the experience, the Osteria offers a tasting menu with balsamic vinegar.

Small private Acetaia made up of four certified batteries and held with great passion

The Ponterotto vinegar factory was born forty years ago from the passion of Gianni Tagliavini, who has always been attentive and respectful to the traditions of our land. Today the farm extends over an area of 16 hectares of which 12 are devoted to vineyards, producing only 0 km Traditional Balsamic Vinegar of Modena aged and extra-aged.

Only thanks to the years, the passion for "tradition" and the rules of decanting and reinforcement that Gian Pietro, with an expert hand, has been able to give life to a wonderful vinegar factory that with its aromas coming from the "Balsamic" barrels and the one-of-a-kind objects of the past exhibited within it sends the people who attend you back over the years to savor the true joys of Traditional Vinegar of Modena.

Now his son, Rebecchi Giuseppe, continues the Tradition of Acetaia and our Territory with the same passion as the Father.

At the end of the 1940s the fusion of our Acetaia with that of the Colombarone Fund, which boasted barrels dating back to the 1700s, gave rise to a family passion to safeguard a tradition that has been handed down for generations.
From here, the daily care and the patient waiting for long years, has allowed us to preserve and improve this heritage of culture and quality to obtain the universally recognized Black Gold.
And this is how we continue to pursue, in compliance with the ABTM Protection Consortium specification, the teachings of our predecessors trying to keep the level of our product high.
Ours is a small family business with a limited production, but which can boast a loyal clientele that has always rewarded us with their trust.
In conclusion, we would be happy to let other people know about our Acetaia which is still located in the attic of the farmhouse where it was born and which has the environmental characteristics required for the correct maturation of our Traditional Balsamic Vinegar of Modena.

The SAN PAOLO farm was purchased in 1960 by the Selmi family and, passing from generation to generation, it has been transformed into a winery that boasts about 8 hectares of vineyards conducted with the organic method.
Born as a passion typical of many Modenese faults, over time ACETAIA SAN PAOLO has become a real business. As producers we are certified throughout the supply chain, from the vineyards to the finished product, the black gold of Modena, the TRADITIONAL BALSAMIC VINEGAR of MODENA DOP which we exclusively produce in the two versions Affinato and Extravecchio. Our vinegar is produced following scrupulously the production regulations and using only raw materials from our vineyards, with the aim of preserving our traditions and guaranteeing the genuineness of our productions.
The products we make are the result of passion and commitment in full respect of tradition to obtain a unique product in the world to offer to all our customers from passionate connoisseurs, to restaurateurs, tourists and anyone who wants to reserve an exclusive product.
On the farm it is also possible to visit our Cellar or sit at our Agriturismo.

Historic Modena "acetaia" founded in the early 1900s, which has always been managed by the Sereni family, now in its fourth generation. The company is located on the hills of Villabianca di Marano sul Panaro, surrounded by rows of vineyards destined for the production of Balsamic Vinegar. All stages of production are carried out in the company, from manual harvesting, to pressing, cooking, fermentation and aging.

Acetaia Sereni was the first to bottle “Affinato” Traditional Balsamic Vinegar of Modena PDO. On the farm there is also an Agriturismo, where you can eat, stay and have tastings with interesting combinations of Emilian cuisine with Balsamic.

Balsamic Vinegar is one of the oldest and most rooted traditions in the Modena area. The Tardini family has taken care of and handed down for generations the art jealously guarded in the walls of the house: the ancient mansion, in which the family has lived for two hundred years, houses the first certified battery, dating back to 1850. With the succession of generations, other Batteries, following the tradition of starting a new one on the occasion of births or large family celebrations. Acetaia Tardini currently has 9 certified batteries. Each battery is bottled separately, thus offering a wide choice of flavors and aromas both to satisfy even the most demanding palates, and to accompany each dish served on the table with the most suitable vinegar, enhancing the most delicate tastes and enhancing the most demanding flavors. strong and determined. The activity is focused on the constant search for the best quality, with a limited annual production and followed directly by the members of the family, who with the passion and expertise acquired over the centuries have allowed the tradition to reach the present day, maintaining its flavor. ancient and authentic

Small family-run artisan Acetaia

We are a tiny family vinegar factory still preserved in its originality in one of our homes precisely to testify the "Indigenous" characteristics and the protection of the product, to make it known and distinguished through tastings accompanied by a cultural overview witnessing a well-stocked library, from its origins secular to the present day, within an environment that some call a museum but which tells and testifies only to our family history handed down to us by the generations that preceded us and we, today, must preserve it to deliver it to the future.
It will be possible to buy if you wish, but you will also be our guests to advise you on the best tourist offers in the Modena area, the best deals, an overnight stay or simply to introduce you to the local cuisine at our family restaurant. Needless to tell you more, come and visit us!

Just taste one single drop of Traditional Balsamic Vinegar of Modena from ACETAIA VILLA EMMA and you will perceive the entire power of the research and artwork that only many generations’ perseverance could refine.

Technique and passion are decanted in barrels in the precious Villa Emma attic today. This match generates an evolving product that could always fascinate the very experts.

The Villa Piccoli "acetaia" by Leonardi Lamberto is made up of more than 200 barrels divided into various formats and traditional essences. Various prestigious series are part of the vinegar cellar, including several barrels by the producer Renzi, a series dating back to the last years of the nineteenth century still perfectly in use and two batteries specially created by the artist sculptor from Nonantola Borsari.

Our passion for quality began in 1963 with the opening of the butcher's shop, then expanded into gastronomy and finally with the acquisition of Villa Tagliata, home to a wine cellar since the 1950s.
The desire to enhance the high quality products of the area has pushed us to continue the tradition with the vinegar factory of Villa Tagliata where we produce the traditional balsamic vinegar of Modena DOP according to the consortium regulations.
The vinegar factory has gradually grown over time and today counts batteries of eight and twelve barrels. The vinegar cellar is located in the attic as per tradition, but it is also visible from the ground floor through the glass floor.
Villa Tagliata also constitutes an enchanting setting for the vinegar factory: it is a location for events with an internal kitchen, two swimming pools and 10,000 square meters of park.
The vinegar cellar can be visited both by guests present during the events and every day by reservation. The vinegar can be tasted on site or purchased at the historic Franciosi Rino Gastronomy in Mirandola, in via Statale Nord 23.

Acetaia Zanchetta is a family-run Acetaia.
The building in which it is located is a typical Emilian farmhouse from the early 1900s called Villa Panaro from the name of the river that flows nearby.
It exclusively produces ABTM DOP pursuing the highest quality with methods handed down from father to son and refined over the years.
The woods used in the batteries are local: oak, chestnut, mulberry, juniper and cherry.
With careful selection over time, barrels of various sizes have been introduced: from the mother barrels with a capacity of 220 liters to the smaller finals of a few liters.
The mathematical-geometric aspects in the formation and management of each single battery are considered in order to guarantee balance and excellence.
In addition to absolute respect for tradition, a fundamental character of every true Acetaia, great attention is paid to the most recent analytical techniques that allow accurate control of the quality of our vinegar in all phases of its long maturation and aging.
All this is summarized in a unique, complex, harmonious product, capable of marrying the characters of tradition with the needs of a modern palate.

We are a small long-standing family vinegar factory, with 30 barrels from which an extra-old ABTM of the highest quality is obtained, winner in 2008 and 2018 of the Community Prize of Modena at the Palio di San Giovanni, and finalist of the 53rd Palio in 2019. The oldest barrels are over a hundred years old, and the production does not reach 11 liters per year.

As early as 1641 the best Balsamic Vinegar of Modena bore the surname of the Carandini, one of the oldest families in Emilia Romagna. Time passes but the quality of our Balsamic Vinegar and Condiments remains. A modern and responsible company capable of guaranteeing the highest quality standards at all stages of the process, from the selection of raw materials to the control of the ripening and aging cycles.
A range of products of the highest quality and flavor to inspire chefs from all over the world and lovers of good food with its Fairy Tale of Modenese Taste.

Aceto Balsamico del Duca represents the experience of five generations, which using original family recipes, since 1891, produces Traditional Balsamic Vinegar of Modena PDO and Balsamic Vinegar of Modena PGI. In the 1970s, Adriano Grosoli, grandson of the founder, decided to distinguish his balsamic with the image of Duke Francesco I d'Este, one of the most famous and passionate producers of that balsam much appreciated at the Este court.
Today the historic site is dedicated to the aging of the precious Traditional Balsamic Vinegar of Modena PDO and preserves hundreds of precious barrels. There is also an aging room for Balsamic Vinegar of Modena PGI with fine barrels and barriques. Consisting of an ancient brick kiln, built around 1600, it has recently been renovated and made available to the many visitors who wish to discover the secrets of this unique product. This venue is often the scene of cultural and recreational events, in the evocative setting of hundreds of ancient barrels, still in full swing

The Heart, a great Passion and the Ancient Family Batteries, nothing more.

A Precious Family Heritage preserved for over five generations.

In the early 70s we already offered the BOMPANA balsamic vinegar to the customers of the renowned family restaurant and then our bottles of ABTM certified first DOC and now DOP.
Traditional Balsamic Vinegar of Modena PDO is a product of excellence, an aroma that is part of the history of a family and is the tradition of a place. For this reason we are waiting for you in our small sales shop for tasting and on request for a visit to the Antica Acetaia. Furthermore, being linked to "Campagna Amica di Coldiretti" we offer in the internal store gastronomic excellences of the territory exclusively of agricultural production.

Acetaia Cavedoni with a history and tradition of over 160 years is a small family business.
It is produced, directly from our vineyards of Trebbiano and Lambrusco, Traditional Balsamic Vinegar of Modena D.O.P., Balsamic Vinegar I.G.P., condiments and Lambrusco wine. Visits and tastings are available upon reservation

In the attic of a rural building, on an area of approx. 170 extends the Acetaia Real made up of about 40 traditional batteries. The restaurant is reached via a spiral staircase and with some connecting steps that do not allow access to people with motor disabilities. The management is familiar with plotting of batteries from generation to generation.

The Acetaia and the vineyard of the Villa Albareto Agricultural Company are part of the LA TRADIZIONE Cooperative which brings together many small artisans of the "Traditional Balsamic Vinegar of Mo DOP" who have their vinegar factories above and below the Via Emilia of the Modena province

Small family-run farm on the outskirts of Modena dedicated from the early 1900s to the production of Lambrusco di Sorbara for winemaking and Trebbiano di Spagna which worked on the farm gives life to Traditional Balsamic Vinegar of Modena

For decades we have been producing Lambrusco di Sorbara DOC, Trebbiano di Spagna and di Modena starting with the first barrels, passion and tradition in the production of Traditional Balsamic Vinegar of Modena D.O.P. both refined and extra-old. We provide directly to the harvest, pressing, boiling, acetification of the cooked must, decanting and laboratory checks. We are pleased to welcome you to our company to taste and rediscover the ancient and genuine flavors of the products of our generous land in a peasant and welcoming environment.

The Acetaia and the vineyard of Azienda Agricola Il Melograno are part of the LA TRADIZIONE Cooperative which brings together many small artisans of the "traditional balsamic vinegar of Mo DOP" who have their vinegar cellars above and below the Via Emilia in the province of Modena

Founded in 1980 by Manicardi Enzo, a passionate admirer of the typical characteristics of the territory, the vinegar factory is located on the first hills of the Castelvetro area, surrounded by the company-owned vineyards in a landscape of particular beauty. The first battery from the private vinegar factory owned by the Manicardi family dates back to 1977

In continuity with a centuries-old family tradition, in 2020 the Villa Forni Agricultural Company expanded its vinegar factory, renovating the ancient rooms of the cellar, no longer active since the last century, and thus creating a place where you can relive the history of Modena and of its most precious jewel, in the context of a farm that still presents today all the typical structures of the agricultural centers that have characterized the economy of the Modena area over the past centuries.
The renewed vinegar cellar has 72 batteries of Traditional Balsamic Vinegar of Modena Extravecchio placed in a single large environment while around it various rooms are ideal for tastings, thematic visits and courses.
You can find our Balsamic Vinegar at the company shop, together with the many products that our land gives us every day.