Uniquely Balsamic

Sugar and acidity are constantly being monitored during the process of maturation. Everything must be in balance - density, color, clarity, intensity, flavor, aroma, harmony and acidity.

Aceto balsamico is a product of both nature and culture. Making a perfect balsamico complexity and balance rivals the making of a great wine and teaches us in this age of immediacy that it is OK to wait for something special.

The young vinegar must have time to mature and age when favors deepen into a progressive character that is uniquely balsamic.

Visiting an Acetaia

Visiting an acetaia in Italy is an immersive experience into the generational history of families with a love and passion for making this unique culinary work of art.

A Family Acetaia in Reggio

At il Borgo di Balsamico in Albinea in Reggio Emilia the distinctive qualities and sincere commitment to producing a worthy aceto balsamico are part of the family’s DNA.

Beyond the gates and beautiful grounds of the family’s historical home, hidden away on the property above a building that overlooks the greenhouse and ancient orchard, lies the balsamic acetaia. Our guide and master vinegar maker led us beyond locked doors up a staircase to the attic where the air gradually thickens and we breathe balsamic.

There are rolls of aging batteria with barrels of different sizes side by side arranged in order largest to smallest. The opening of each cask is covered with a vinegar stained piece of cloth over the opening that allows the vinegar to interact with the air in the acetaia .