Visit a balsamic vinegar cellar

What is an Acetaia? 

Acetaia is an Italian term used to describe a vinegar cellar and manufactory. The term is particularly common in the province of Modena and the neighbouring province of Reggio Emilia. In the rest of Italy, acetificio is the most common term for a vinegar factory. But in fact the two terms have two slightly different meanings: whereas the term acetificio commonly refers to a large-scale, often industrial, vinegar factory, an acetaia is a small vinegar manufactory.

 

Traditional balsamic vinegar

A product with a long history

The fact that in Emilia Romagna a different term for vinegar factory is used as in the rest of Italy has to do with the region's history and tradition. Like many other Italian regions, wine has been produced in Emilia Romagna for centuries, but unlike the other regions, vinegar production has taken a different path here, evolving into a worldwide unique production method. This vinegar was not intended as a waste product of wine but as a true product of excellence, preserved in barrels of different woods and aged with care and patience for years. So it was precisely in this region that what is now world-famous as balsamic vinegar was born.

Quality & tradition

For many centuries, this product was reserved for the personal use of Modenese families. In fact, traditionally the production of precious balsamic vinegar took place within the family and vinegar cellars were a sort of family investment. In the attic of every stately home were kept the precious wooden barrels containing the black gold. The wooden barrels for vinegar production were cared for from generation to generation and were only used to produce enough vinegar for the family's needs.

Protected designation of origin

It was only in the second half of the 20st century that Modenese families realised the uniqueness of this product of excellence and started to first introduce it to the rest of Italy and then began exporting it all over the world. So it was that the vinegar cellar went from being the attic of the house to a business for the production and sale of balsamic vinegar. However, the tradition of Modenese families for the special production method of this vinegar has remained intact to this day. Traditional balsamic vinegar is in fact a PDO product (Protected Designation of Origin) which is protected and regulated at European level. The black gold can only be produced in the two areas of origin, i.e. Modena and Reggio Emilia, and must comply with very strict rules.

Here are some of the fundamental characteristics of traditional balsamic vinegar's production:

- Only one ingredient: 100% cooked grape must, zero additives.

- The product must have been aged in the barrels for at least 12 years or 25 years if it is an ''extravecchio'' product, i.e. extra old.

- The types of wood used for the batteries of ageing barrels are prescribed by strict regulations. Only acacia, oak, chestnut, mulberry, juniper and cherry wood can be used.

- The attic where the batteries of wooden barrels are built cannot be heated, but must be subjected to temperature fluctuations.

 

Visit an Acetaia

The balsamic vinegar cellars are a very special place, where the love for tradition and for this very special product is kept alive. As soon as you cross the threshold, you will be overwhelmed by the inebriating scent of sweet and sour balsamic vinegar. As well as learning about the production methods, origins and characteristics of this product, you will of course have the opportunity to taste the real black gold of Modena, the traditional balsamic vinegar PDO. There is absolutely no comparison with the ordinary balsamic vinegar you find in the supermarket!

 

Acetaie Aperte

Balsamic vinegar cellars open their doors to visitors

Once a year, the event acetaie aperte takes place. It is a sort of opening day in which various local producers of balsamic vinegar participate, opening visitors the doors to their cellars. This is a very special occasion which gives visitors the possibility to meet the producers, learn about the stages of production of balsamic vinegar and of course to taste this excellent product. 

The last edition of Acetaie Aperte in Modena was held on 24 September 2024. A date for this year's 2024 edition is not yet available, but will be announced at https://www.acetaieaperte.com/. While this year's edition of Acetaie Aperte di Reggio Emilia has already been held, on 20 and 21 April 2024. But don't worry if you missed the event, many vinegar cellars offer guided tours and tastings throughout the year.

Here are some of our favourite vinegar cellars to visit during your trip to Food Valley:

 

Acetaia dei Bago

Via Confine, 8, 41058 Vignola MO, Italy

Acetaia dei Bago, currently run by Patrizia Mislej, has way older origins since the production of balsamic vinegar has been carried on here for generations. As then, still today the wooden barrels called “vaselli” are kept in the attic. For the production of Traditional Balsamic Vinegar of Modena they still use the must obtained from the Trebbiano DOP grapes of their own cultivation, providing a product of high quality and safe provenance. The holding also produces several varieties of cherries including the local “Moretta di Vignola.” A vivid advice is to go and visit this vinegar manufactory in Vignola in the spring period when the cherry trees are blooming, because the picturesque view will leave you speechless.

 

Acetaia Rossi Barrattini

Via Giardini Sud, 170, 41043 Formigine MO, Italy

The vinegar cellar Rossi Barattini is located within the large family holding in Formigine, surrounded by fruit trees and by the vineyards where Lambrusco, Trebbiano and Pignoletto grapes are grown. The acetaia's logo is the old Barattini family emblem as its logo recalls the union of the Rossi and Barattini families. The estate, which was originally the summer residence of the Rossi Barattini family, also includes an eighteenth-century farmhouse that has now been converted into the Agriturismo Il Cantalupo, where it is possible to stay just a few kilometres from Maranello, but immersed in nature and the countryside.

Paolo Rossi Barattini carries on the family tradition of producing grapes for wine and for the production of Balsamic Vinegar, which he personally takes care of. He also gives guided tours to the vinegar cellar, including an explanation of the production process of Traditional Balsamic Vinegar, from the grape harvest and cooking of the must to ageing and PDO and PGI certification. In the small shop it is, of course, possible to buy vinegar products, from traditional balsamic vinegar of Modena PDO to fruit jams with balsamic vinegar. The visit is free of charge but must be booked in advance.

 

Acetaia Malagoli Daniele

Via Celeste 9, 41013 Castelfranco Emilia (MO)

Acetaia Malagoli Daniele is today a completely female-run business. In fact, Malagoli Daniele's daughters, especially Sofia, run the family business with an innovative spirit and a great passion for balsamic vinegar. They try to transmit this passion to those who come to visit, offering a complete experience of Modenese hospitality. You can stay in the B&B of the acetaia, visit the vinegar production in the attic as well as book food tours and workshops in the region.

 

Acetaia San Giacomo

Strada Pennella 1, 42017 Novellara (RE)

This Acetaia is located near Reggio Emilia and therefore produces the traditional balsamic vinegar of Reggio Emilia. Since the founder of this vinegar cellar is the former president of the Consortium of Traditional Balsamic Vinegar of Reggio Emilia, you can be sure that none of your questions will remain unanswered. This vinegar cellar, located in an old country house, has an air of innovation. It is almost an experimental laboratory focused on vinegar and the diverse vinegar-making techniques. As well as the king of vinegars, you can also find innovative products such as a vinegar drink and a kit for making your own vinegar. Thanks to the illustrations and explanatory artworks placed in the different rooms, a visit to this acetaia is very entertaining and also ideal for children. 

 

Acetaia Giusti

Str. delle Quattro Ville, 52, 41123 Modena MO, Italy

The Giusti vinegar factory museum tells the story of the family and its vinegar production from 1605 to the present day. Through descriptions, photographs and historical documents, it is possible to trace Acetaia's journey from a small butcher's and grocer's shop in the centre of Modena, to the awards it won at international exhibitions in Paris and Antwerp, to being the official supplier of balsamic vinegar to the Italian Royal House of Savoy, which led to the concession of the royal emblem still used today on Giusti balsamic vinegar bottles. To end the visit, after a tour around the barrels of the acetaia for the production of Giusti balsamic vinegar, the visit ends with a tasting of Giusti's broad range of products. It is certainly a different reality, and much larger than most vinegar cellars, but one that offers a carefully curated guided tour full of historical background information.

 

Acetaia Pedroni

Via Risaia, 2, 41015 Nonantola MO, Italy

Acetaia Pedroni is one of the most historic balsamic vinegar manufactures in the province of Modena, a family business that has been going on for generations. The exquisite balsamic vinegar they produce is also used in several dishes on the menu of their restaurant, the Osteria di Rubbiara. So in case you need a lunch break, we highly recommend you stop by Osteria di Rubbiara to enjoy authentic traditional Modenese dishes. Above all you will be able to try dishes with Modena's black gold, at absolutely moderate prices. In addition to their own traditional balsamic vinegar, you can also buy other products made by the Pedroni family, such as the walnut digestive nocino, wine and jams.

 

Acetaia La Cà dal Nôn

Via Ghiaurov, 50, 41058 Vignola MO, Italy

Acetaia La Cà dal Nôn, literally translated from the Modenese dialect as 'Grandpa's Home', puts tradition and love for the product before everything else. A family-run farm that produces the Trebbiano grapes for its balsamic vinegar using exclusively organic methods and offers a wide range of high quality products. Here you will find a balsamic vinegar for every eventuality in the kitchen, from a versatile vinegar for everyday use to precious limited editions of traditional PDO balsamic vinegar aged in selected wood barrels for a particularly refined result. To discover the best pairings of balsamic vinegar in the kitchen at the La Cà dal Nôn vinegar cellar, you can take part in cooking courses and workshops to learn how to make pasta. 

 

Tenuta del Cigno - Acetaia Malpighi

Via Armando Pica, 310, 41126 Modena MO, Italy

Tenuta del Cigno is an estate owned by the Malpighi family where you can visit some of the oldest and most valuable batteries of barrels used for aging traditional balsamic vinegar in the acetaia. You can also see some of the awards that the Malpighi family has received over the years for their traditional balsamic vinegar. A visit and especially recommended especially in the spring and summer months, as the estate is completely surrounded by vineyards and offers a very picturesque setting during these months. As the name of the estate itself ‘the swan estate’ suggests, you will even see some swans on the estate.

 

Acetaia Leonardi

Via Mazzacavallo, 62, 41043 Magreta MO, Italy

The Acetaia Leonardi welcomes visitors to a large complex that includes various batteries for the production of traditional balsamic vinegar. Some of the barrels are very old, and Leonardi's guides can take you through the Acetaia's rooms rich in history.

 

Acetaia Marchi

Acetum Spa, via Pertini 440

Just a few kilometres from the historic centre of Modena is the Marchi vinegar factory. The visit to the Marchi acetaia begins with a walk through the vineyard that surrounds the acetaia and farm and then continues with a visit to the wooden barrels used to age balsamic vinegar to discover the production process. At the end of the trail is the ‘Balsamic Shop’, the small shop where you can buy the products of the acetaia.

 

Casa Mazzetti

Acetum Spa, via Pertini 440

Casa Mazzetti is a large visitor centre dedicated to balsamic vinegar production of the Mazzetti company, one of the largest vinegar producers in the area. Although this exhibition space has less to do with the authentic experience of visiting an acetaia and it's much more a modern museum about balsamic vinegar production, it is definitely worth a visit. The tour is very well designed and collects a large number of wooden barrel batteries, including the largest barrel for balsamic vinegar production in the world. 

 

Acetaia Il Borgo Del Balsamico

Via Albinea Chiesa, 27, 42020 Albinea RE, Italy

Acetaia il Borgo del Balsamico is located in the attic of a beautiful villa near Reggio Emilia. The villa is also a charming, sophisticated B&B with attention to detail, where you can stay in the peaceful countryside near Reggio Emilia. The Crotti family's long history in the field of fashion is reflected in the fresh, original and elegant packaging of Il Borgo del Balsamico. Today, the family vinegar cellar consisting of the old wooden barrels has been extended by the two sisters Cristina and Silvia Crotti, turning it into a fully functioning vinegar cellar producing both traditional balsamic vinegar of Modena PDO and balsamic vinegar of Modena PGI.

 

Acetaia Cavedoni

Via Guerro di Qua, 2, 41014 Ca' Montanari MO, Italy

Acetaia Cavedoni is located in the fertile hills south of Modena, surrounded by vineyards of Lambrusco Grasparossa di Castelvetro and Trebbiano di Spagna for the production of Balsamic Vinegar of Modena. Today, Marcello Cavedoni is the sixth generation of his family to produce vinegar. In fact, it is one of the oldest vinegar cellars in the area, as the first barrels in the Cavedoni family collection date back to 1860. During your visit you will be able to see the cellar for the production of Balsamic Vinegar of Modena PGI and the cellar for the production of Traditional Balsamic Vinegar of Modena DOP, with its large collection of wooden barrels.

 

Acetaia Museo Boni

Via del Cristo, 8A, 41014 Castelvetro di Modena MO, Italy

The Acetaia Museo Boni is an interesting combination of a fully functioning vinegar cellar and a museum displaying not only multiple sets of wooden barrels of traditional balsamic vinegar but also various utensils related to the production of Modena's black gold and the customs of rural life. Two rooms specifically are dedicated to the work of the Rezdôra, the traditional Modenese housewife. Visits to the Acetaia Museo Boni are free of charge, but it is best to book in advance. At the end of the visit it is possible to taste the balsamic vinegar produced from the barrels of the vinegar cellar. If you are lucky it will be served with vanilla ice cream, absolutely delicious!

 

Acetaia La Vecchia Dispensa

Piazza Roma, 3, 41014 Castelvetro di Modena MO, Italy

La Vecchia Dispensa is an historic vinegar cellar located in the picturesque medieval village of Castelvetro di Modena. The history of this vinegar cellar begins in the early 20th century, when the Pelloni and Tintori families began to age Balsamic Vinegar in wooden barrels like many other Modenese families as a dowry to leave to their daughters. This vinegar cellar boasts one of the oldest production and trade licences for Balsamic Vinegar: number 13. The Acetaia La Vecchia Dispensa opens its doors to visitors, offering guided tours to discover the oldest barrels in the historic vinegar cellar and the production method for the real balsamic vinegar of Modena, the traditional balsamic vinegar of Modena PDO. A unique feature of this aceaia is of course the breathtaking view of the central square of the beautiful village of Castelvetro and the surrounding hills.