There are 46 registered producers of Aceto Balsamico Tradizionale di Reggio Emilia DOP, all operating under the same tightly regulated consortium. What separates them is not the rules but the decisions made within them: which grape varieties to cook, which sequence of wood types to build into each barrel set, how long to let a vinegar age before it earns a coloured label. This guide covers the most accessible producers for visitors, with visiting hours, contact details, and what makes each one worth the detour.
The Reggio Emilia Label System
Unlike Modena’s balsamic DOP, which uses the designations Affinato and Extravecchio, Reggio Emilia classifies its traditional balsamic vinegar by age using coloured labels. Red indicates a minimum of 12 years of ageing; silver means over 18 years; gold signifies extra-vecchio, aged for a minimum of 25 years. The distinctive squat, round-bottomed bottle — the ampolla — is the same shape across all producers and all ages. What changes is the label colour and the depth of character in the vinegar.
Acetaia San Giacomo — Novellara
Address: Strada Pennella 1, 42017 Novellara · Tel: +39 0522 651 197 · Web: acetaiasangiacomo.com
Andrea Bezzecchi — currently President of the Consorzio Tutela Aceto Balsamico Tradizionale di Reggio Emilia — inherited 110 barrels from his father in 1994 and has expanded the operation to around 750 barrels, housed in a 16th-century farmhouse called Corte Faragosa on the edge of Novellara. The acetaia uses seven wood types in its barrel sequences: oak, chestnut, ash, acacia, cherry, mulberry, and juniper — the last being particularly characteristic of Reggiano balsamic, contributing a resinous note that is rarely found in Modenese production.
Visits are by appointment only — Bezzecchi describes it as a working place, not a museum. Tours last 1.5 hours and include the courtyard, the main ageing barn (where some vinegars rest for over 50 years), and a guided tasting of 12, 20, and 25-year traditional balsamics alongside other acetaia products. English-language tours are available. Booking: via the website or WhatsApp to Davide (+39 334 707 4947). Price: €28 per person.
Cavalli Acetaia — Scandiano
Address: Via del Cristo 6/A-B, 42019 Scandiano · Tel: +39 0522 983430 · Web: balsamicocavalli.it
Giovanni and Roberto Cavalli run what is, by barrel count, the largest acetaia in the Reggio Emilia province: over 800 barrels, including casks purchased by their father Ferdinando in the 1950s that date to the 19th century and remain in active use. The wood sequence across their barrel sets draws on chestnut, oak, cherry, mulberry, and juniper. Primary grape is Trebbiano bianco. Since 2014, each bottle carries a numbered traceability label.
Visits are free of charge — unusual among Reggio Emilia producers — and begin with a short introductory film about traditional balsamic production, followed by a guided walk through the barrel rooms and a tasting. Book by phone or email ([email protected]) to confirm hours; open year-round by reservation.
Acetaia Terra del Tuono — Corticella, Reggio Emilia
Address: Via Paolo Monzani 5, Corticella, 42122 Reggio Emilia · Tel: +39 0522 343317 · Web: terradeltuono.it
The Bertolani family has been making traditional balsamic vinegar here since 1892 — the oldest barrels in active use date to that founding year. Today the acetaia is run by Tiziana and Massimo, with their sons Alberto and Roberto increasingly involved. The vinegar is made from a blend of five grape varieties grown on the estate: Trebbiano, Marzemino, Spergola, Lambrusco (several sub-varieties), and Ancellotta, combined following old family recipes. Five wood types are used across the barrel sequences: cherry, chestnut, mulberry, juniper, and oak.
Terra del Tuono is the most developed visitor destination among the Reggio Emilia producers. The shop is open Monday to Friday, 8:30–12:30 and 14:00–18:00 (Fridays to 17:00). Guided tours, tastings, and aperitifs are available by reservation alongside a full restaurant serving dishes built around the family’s vinegars — including balsamic cocktails and balsamic pearls. Booking through terradeltuono.it or by phone.
Acetaia Ferretti-Corradini — Reggio Emilia
Address: Via Cartesio 13/1, 42122 Reggio Emilia · Tel: +39 347 4350441 · Web: passionebalsamica.it
The smallest and most intimate of the producers here, and the most recently DOP-certified, joining the Consorzio formally in 2017. Valerio Bellini and his wife Valeria Corradini — granddaughter of founder Libero Ferretti, one of the original Consorzio members and an official certified taster — run the acetaia alongside their daughter Viola. The family balsamic tradition dates to 1890. Their barrel collection uses cherry, mulberry, oak, and juniper sourced from the Reggian hills. Their signature product, “Bellini,” is aged first in oak for over 20 months, then in 40-year-old juniper barrels for a further 18 months before a final oak finish.
Visits take place Saturdays and Sundays, 10:00–18:00, by reservation only. The experience includes a walk through the estate’s Lambrusco Salamino and Ancellotta vineyards, an explanation of the production process in the acetaia, and a tasting with white ceramic spoons alongside local food pairings. Book via passionebalsamica.it/visita-lacetaia/ or by phone.
Venturini Baldini / Acetaia di Canossa — Roncolo di Quattro Castella
Address: Via Turati 42, Roncolo di Quattro Castella · Tel: +39 0522 249011 · Web: venturinibaldini.it
Venturini Baldini is the most complete agritourism destination among Reggio Emilia’s balsamic producers. The 130-hectare estate — organic certified since 1994 and B Corp certified since 2025 — houses the Acetaia di Canossa, which dates to the 17th century and holds over 400 small barrels. The estate also runs the Relais Roncolo 1888, a 12-room hotel, and La Limonaia, a gourmet restaurant. Balsamic tastings paired with aged Parmigiano Reggiano are available by reservation throughout the year, making this the best option for visitors who want to combine an acetaia visit with a full experience in the Reggio Emilia hills.
Medici Ermete & Figli — Gaida di Reggio Emilia
Address: Via Isacco Newton 13/a, 42124 Gaida di Reggio Emilia · Tel: +39 0522 942135 · Web: medici.it
Established in 1890, Medici Ermete is one of the oldest acetaie in the province. Their oldest barrel has been ageing without interruption since 1906, and the full collection is housed in a 19th-century building at the Tenuta La Rampata estate. Alongside the balsamic vinegar operation, Medici Ermete maintains a Wine Museum — part of Emilia-Romagna’s official Museums of Taste network — making this the only producer in the region where a formal museum experience accompanies the acetaia visit. Guided tours can be booked at medici.it/en/book-a-visit/.
Planning a Visit
All six producers listed here accept visitors by reservation only — walk-in visits are not possible at any of them. Terra del Tuono and Ferretti-Corradini are the closest to Reggio Emilia city centre; San Giacomo in Novellara and Venturini Baldini near Quattro Castella require a 30–40 minute drive but offer the most developed visitor experiences. If you are based in Reggio Emilia for a day or two, combining one acetaia visit with a Parmigiano Reggiano dairy in the surrounding province makes for a practical food-focused morning. For a fuller picture of the city and province, see our guides to whether Reggio Emilia is worth visiting, the culinary traditions of Reggio Emilia, and exploring Reggio Emilia in 24 hours.
Frequently Asked Questions
What is Aceto Balsamico Tradizionale di Reggio Emilia?
Aceto Balsamico Tradizionale di Reggio Emilia DOP is made from cooked grape must aged for a minimum of 12 years in a batteria — a sequence of barrels of decreasing size, each made from a different wood type. It is produced only within the province of Reggio Emilia, under the oversight of the Consorzio, which registers 46 producers. It is a completely different product from the commercial balsamic vinegar sold in supermarkets, which is made by a different process and aged for a fraction of the time.
What do the coloured labels mean on Reggio Emilia balsamic vinegar?
Red indicates a minimum of 12 years of ageing; silver means over 18 years; gold (extra-vecchio) means a minimum of 25 years. All three categories are sold in the same squat round-bottomed ampolla bottle — only the label colour changes. The longer the ageing, the more concentrated and complex the vinegar. A gold-label 100ml bottle typically costs €100 or more.
Can I visit balsamic vinegar producers in Reggio Emilia?
Yes, but all producers require advance reservations — walk-in visits are not possible. The most accessible options are Cavalli Acetaia in Scandiano (free visits, year-round), Terra del Tuono in Corticella (shop open weekdays, restaurant and tours by reservation), and Acetaia San Giacomo in Novellara (guided English-language tours, €28 per person). Venturini Baldini near Quattro Castella is the best choice for combining an acetaia visit with a hotel stay or restaurant meal.
How is Aceto Balsamico Tradizionale di Reggio Emilia different from Modena’s?
The production method is the same: cooked grape must aged in a batteria of wooden barrels for a minimum of 12 years. The differences are in labelling and bottle shape. Reggio Emilia uses coloured labels (red, silver, gold) and a squat ampolla bottle; Modena uses Affinato and Extravecchio designations with a bulb-shaped bottle designed by Giugiaro. Reggio Emilia producers traditionally include juniper in their wood sequences, which contributes a resinous note less common in Modenese production. Both carry equal legal prestige and quality standards.
Where can I buy Aceto Balsamico Tradizionale di Reggio Emilia?
Directly from the producers listed above — all sell on-site and most sell online through their websites. In the city, Antica Salumeria Pancaldi in the historic centre stocks traditional balsamic alongside other local food products. The small 100ml ampolla bottles are designed to travel well; most producers will pack them securely if requested.
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