The family acetaia
​​​​​​​Vinegar for us is not just a product but part of the family, it ages with us who take care of it with passion and love
We try to take the best care of it, to bring back the flavors and scents of the past
​​​​​​​Acetaia Venturelli from 1976 to today
In addition to traditional balsamic, for the past few years we have also been producing PGI-certified balsamic vinegar with less aging but at the same time highly valued for its versatility and similar taste to traditional.
Claudio then developed other seasonings to try to create products very similar to traditional baslamic but requiring less aging.
If you want to discover the REAL SHADES , the real differences of traditional baslamico from commercial baslamico come and visit us
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From our 10 hectares of vineyards including 5 of trebbiano modenese we select the best grapes for the production of our balsamic.
After cooking, it is moved inside the barrels of each battery, where it remains to age for long years until it reaches the smallest barrel and is then bottled from there.
It is a product that requires a lot of patience
