The Traditional Balsamic Vinegar of Reggio Emilia is the result of a centuries-old history of Italian gastronomic excellence. This authentic masterpiece of Italian taste matures patiently for at least 12 years, refining its unique and unmistakable flavor inside the wooden barrels kept in the attics of Reggio Emilia. 

A pleasure for all the connoisseurs, a poetry for the palate to taste slowly, drop by drop. This is why we invite you in this beautiful and immersive journey in the tradition and culture of the lands that gave birth to this gastronomic treasure. 

We’ll explore together the process of aging, showing the secrets of the ancient acetaie of Reggio. During this itinerary, we’ll understand the production process of this elisir, from the origin of the cooked must to the final maturation ready for bottling and sale.

You’ll have the opportunity to taste different samples of Traditional Balsamic Vinegar at different stages of processing, capturing the evolution of the flavours and aromas that are followed during years.

Through different rooms of acetaie, immersed into the vision of the batteries of the Traditional Balsamic Vinegar of Reggio Emilia, a sensorial journey that allows you to appreciate the artisanal effort and the mastery behind this extraordinary product.