Our history

It was the fall of 1948 when she and grandfather Gino separated from the patriarchal family, receiving, as was customary at the time, a share of the agricultural products of the year. From the notarial deed of February 1948, we know that they also received wine. Being the forward-thinking and far-sighted woman she was, Antonietta decided to turn some of it into vinegar so that it could be preserved, and together with the cooked must from the following harvest, she started the first three barrels of balsamic vinegar for domestic use.

Raised in a family of strong farming traditions, my father soon became passionate about the preparation of this very special vinegar, collaborating with his mother in the ritual transfers from barrel to barrel and learning its secrets. In the 1960s and 1970s, he was among the first to join the Traditional Balsamic Vinegar Consortium based in Spilamberto, enthusiastically sharing in the excitement of those years. Over time, he became an ABTM master taster and added new barrels to the vinegar cellar.

My father was naturally curious and loved to experiment with different woods and flavours.Today, we enjoy a selection of single-wood “batterie”, which enhance the pure characters of each essence, as well as multiple woods ones, to create more complex and surprising aromas. Each of his past choices gives us now a fascinating range of unique nuances and flavors: oak, juniper, chestnut, ash, mulberry, acacia, and cherry give our vinegar a harmonious balance of flavors and aromas.

And then it was my turn to become a Master taster myself and get involved in the care of the barrels. The fascination of this family heritage gives me a great feeling of awareness and fulfillment. The baton is now being passed to my daughter Eleonora, the forth generation, who grows along with me with passion. Same love for genuine things and respect for an ancient knowledge, but with a fresh outlook open to the future.

Almost seventy years have passed since the first pot of must was placed on the fire in 1949. Today, in our vinegar cellar, we produce selected batches of Traditional Balsamic Vinegar of Modena and condiments, and we like to open our doors to those who want to discover this slow and authentic magic. ABTM is not just vinegar: it is the culture of our land, it is a story worth telling and sharing.