It is the outcome of centuries of history
A work of art made by man and nature
Every drop is a true gem
Grapes: the source of it all
Technical instructions, flavour on top
An area inspiring poets, artists and gourmets
A family asset
A panacea for the palate

The set of barrels used to make Traditional Balsamic Vinegar from Reggio Emilia was considered important enough to be included in wills and passed down through the generations: the barrels were often specifically mentioned in wills drawn up by local notaries.

The method of production is passed down from father to son and is based on topping up the levels of vinegar in the various barrels. This means the last barrel, the smallest one containing the mature traditional balsamic vinegar ready for the table, always has a little of the family’s oldest vinegar, which may have started out two or three generations before. If we consider every drop of Traditional Balsamic Vinegar from Reggio Emilia has to be aged for at least 12 years, it is easy to see how sets of barrels have often been in a family for over a century; in fact, some even date back to the 18th century.

They represent a binding link not just with the local territory or an address, but with previous generations, brought together in a virtual family tree of flavour: it is no chance that “traditional” is part of the name.

Villa Venturini Baldini

The sets of barrels used for the preparation and aging of traditional balsamic vinegar from Reggio Emilia have always been considered an asset by the people living in the valleys of the Enza, Crostolo, Tresinaro and Secchia rivers.