The Art of Balsamic Making in Reggio Emilia’s “Acetaie Aperte” Open Farms

The Aceto Balsamico Tradizionale di Reggio Emilia, or Traditional Balsamic Vinegar of Reggio Emilia, is a distinctive culinary product that reflects the long history and craftsmanship of the Emilia-Romagna region in northern Italy. Produced through the fermentation, maturation, and aging of cooked grape must in wooden barrels, it represents one of the most refined expressions of the area’s food heritage.

Aceto Balsamico Tradizionale di Reggio Emilia

The origins of Aceto Balsamico Tradizionale di Reggio Emilia date back to ancient times, when it was highly prized in the noble courts of the Duchy of Modena and Reggio Emilia. The meticulous process of crafting this condiment has been handed down through generations, becoming an essential part of the region’s cultural identity.

The production process begins by cooking grape must over a direct flame until its volume is reduced. The must then ferments naturally and ages in a series of barrels made from different types of wood, including chestnut, cherry, oak, mulberry, ash, and juniper. Each wood contributes subtle variations in aroma, texture, and complexity.

The maturation process, which lasts a minimum of 12 years, follows a traditional transfer method often referred to as a solera-style system. Each year, small quantities of vinegar are moved from larger barrels to progressively smaller ones, while new cooked must is added to the largest barrel. Over time, this process creates a balanced, multi-layered profile of sweetness and acidity.

Traditional Balsamic Vinegar of Reggio Emilia is classified into three categories based on aging:

Lobster Label: Aged for a minimum of 12 years, offering a rich and full-bodied character.
Silver Label: Aged for a minimum of 18 years, with greater density and aromatic complexity.
Gold Label: Aged for a minimum of 25 years, prized for its depth, balance, and refined flavour profile.

As with all artisanal products, the production of Aceto Balsamico Tradizionale di Reggio Emilia is governed by strict regulations designed to preserve authenticity and quality. The Consortium of Producers oversees these standards and conducts official tasting evaluations before a vinegar can be certified with the DOP (Denominazione di Origine Protetta) label.

Beyond its distinctive flavour, traditional balsamic vinegar from Reggio Emilia represents a broader story of local heritage, patience, and craftsmanship. It remains a symbol of the region’s enduring commitment to excellence in food production.

This heritage becomes accessible to the public during Acetaie Aperte (“Open Vinegar Houses”), an annual event held in Reggio Emilia. The 2023 edition took place on April 15–16, offering visitors the opportunity to enter local acetaie, observe aging rooms, and learn directly from producers who preserve these centuries-old methods.

Acetaie Open to the Public During Acetaie Aperte

Below is a selection of vinegar houses that participated in Acetaie Aperte, providing access to their facilities and sharing insights into the production of traditional balsamic vinegar.

Acetaia Al Livel
Via Pieve 94/A, Gualtieri (RE)
Contact: Fabio Simonazzi – [email protected] | 0522 220031
Opening hours: 9:00–12:00 and 15:00–18:00 (Saturday and Sunday)

Acetaia Comunale Rupe di Canossa
Loc. Canossa 22, Castello di Canossa (RE)
Contact: Stefano Cortesi – [email protected] | 343 067777
Opening hours: 10:30–12:30 and 14:30–18:00

Acetaia Comunale Villa Tarabini
Via G. Garibaldi 17, Albinea (RE)
Contact: [email protected]
Opening hours: Saturday 16:00–18:00; Sunday 10:00–12:00 and 16:00–18:00

Acetaia Stella
Via dei Mille 97, Reggio Emilia
Contact: Giacomo Stella – [email protected]
Opening hours: Saturday 9:00–13:00, 15:00–19:00; Sunday 10:00–13:00, 15:00–18:00
Additional information: Family-run acetaia with a long-standing production tradition.

Acetaia Vignoli
Via Antica Locanda 7, Cavriago (RE)
Contact: [email protected]
Opening hours: Saturday and Sunday 10:00–18:00

Az. Agr. Iotti Andrea – Acetaia Castelli
Via Castelli 5, Rio Saliceto (RE)
Contact: [email protected]
Opening hours: Saturday 9:00–12:30, 15:00–18:00; Sunday 10:00–13:00
Reservation required

Az. Agr. Lucenti
Via Serraglio 11, Loc. Roteglia, Castellarano (RE)
Contact: [email protected]
Opening hours: Saturday 9:00–17:00; Sunday 9:00–12:00
Reservation required

Il Borgo del Balsamico
Via Chiesa di Albinea 25, Botteghe di Albinea (RE)
Contact: [email protected]
Visits by appointment

Lini 910
Via Vecchia Canolo 7, Correggio (RE)
Contact: [email protected]
Opening hours: Saturday and Sunday 9:00–12:00, 14:00–18:00
Reservation required

Medici Ermete e F.lli
Strada per Sant’Ilario 68, Montecchio Emilia (RE)
Contact: [email protected]
Opening hours: Saturday and Sunday 9:00–12:00, 14:30–18:00
Reservation required

Società Agricola Ferrarini
Via Conte Re 13, Albinea (RE)
Contact: [email protected]
Opening hours: Sunday 8:00–13:00

Acetaie Aperte provides an opportunity to understand the complexity of traditional balsamic vinegar by observing production environments, meeting producers, and tasting vinegars at different stages of aging. As a cultural and seasonal event, it remains an important reference point for anyone interested in the food heritage of Reggio Emilia.