In the Vinegar Factory

There are three key principles to obtain a quality vinegar:

Raw material

Quality raw materials, strictly of regional or even corporate origin such as wine, quince, elder, blackcurrant, time and the use of good woods allow us to produce unique vinegars, maximum customization and originality for dishes more and more exciting.


Instead of adopting modern techniques with ultra-fast acetification (in 24 hours it is possible to acetify wine) we have continued to operate in the traditional way with the “family method” which consists in placing good wine or fermented fruit juices in wooden barrels and leaving them to contact for a very long time : 12-18-24 months


Never intervene on it. The goal is to respect the original scents and aromas which, with oxidation, evolve and are continuously enriched.

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