The family acquired the farmhouse in 1990: eight hectares, later expanded to ten, of which seven are vineyards on the hills of Castelvetro. From here come the grapes used by the company to produce Aceto Balsamico di Modena IGP, today available in three varieties—Oro, Argento, and Bronzo—as well as Tradizionale and condiments such as Denso Dolce and Saba.
The rooms overlook the vineyards. Claudio and grandfather Franco tell the story of the acetaia and its secrets, guiding guests on visits with a final tasting. Those wanting to go beyond tasting can book a cooking class or participate in the experiential grape harvest.
The company also produces wine from its own grapes in the cellar. Throughout the rest of the year, the estate offers picnics among the vineyards and aperitivo dinners, with dates and menus that change with the seasons.
The vinegar, condiments, and wine are also available at the small shop on the property, at via Cavalliera 3, for those who want to take home a piece of what they saw being created in the acetaia.
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