Acetaia Caselli – Traditional Balsamic Vinegar of Modena PDO

Excellence that comes from the family

Welcome to Acetaia Caselli

Tradition and Passion for Traditional Balsamic Vinegar of Modena PDO. Our story begins back in 1921 in Spilamberto, the heart of balsamic vinegar, with the birth of my grandfather Gelindo, known as Piretto.

According to local tradition, at his birth he was given a battery of barrels, a symbolic gesture that would mark his fate. His passion for balsamic vinegar and woodworking led him to build his own barrels, transforming the house into a small artisan vinegar cellar. This knowledge is handed down from generation to generation until it reaches me.

In 1999, with great emotion, we decided to participate in the Super Palio of Modena, bringing a sample of Traditional Balsamic Vinegar of Modena PDO taken from the battery that my grandfather had dedicated to me at my birth. This vinegar gains the victory, confirming the quality and uniqueness of our production.

From this moment on, Acetaia Caselli was born, with the aim of keeping tradition alive, respecting the rhythms of nature and producing a balsamic vinegar that expresses all the value of our territory.

OUR METHOD: FROM THE VINEYARD TO THE VINEGAR CELLAR

Artisanal and Organic Production.
In our work, we follow a simple principle: respect the raw material and the natural rhythm of fermentation and aging.

Our Traditional Balsamic Vinegar of Modena PDO is produced exclusively with cooked must obtained from Trebbiano and Lambrusco grapes, grown in our certified organic vineyards since 2006.

Our traditional process:

Must cooked slowly for 24 hours over direct heat
Fermentation and natural maturation in fine wooden barrels
Aging for at least 12 or 25 years in barrel batteries

Our Balsamic Vinegar of Modena PGI and our Balsamic Condiments are the result of careful attention to the finest ingredients and a centuries-old tradition.

THE Acetaia (VINEGAR Cellar): WHERE OUR BALSAMIC VINEGAR IS BORN

The Acetaia is a magical place, the beating heart of our production.

Located in the attic of the house, it is the perfect environment for the aging of our Traditional Balsamic Vinegar of Modena PDO.

Here, the cooked must, through natural processes of fermentation, oxidation and evaporation, is slowly transformed into balsamic vinegar.

Our batteries are made up of barrels of different woods – oak, chestnut, mulberry, acacia, juniper, cherry and ash – which give the balsamic vinegar unique aromatic notes.

During the long aging, every year the backfilling and decanting is carried out, a fundamental process to ensure the balance between acidity, sweetness and structure of the final product.

Our Traditional Balsamic Vinegar of Modena PDO is the result of patience and dedication, an art handed down that requires at least 12 years of aging for the Affinato and over 25 years for the Extravecchio.

A SUSTAINABLE VINEGAR Cellar

Natural Agriculture and Biodiversity.

Since 2006 our vineyard has been organic, because we firmly believe in an agricultural model that respects nature.

In our vineyards:

We do not use chemical treatments
We grow medicinal plants such as lavender and rosemary to promote pollination
We maintain biodiversity, planting fruit trees and growing ancient grains
We do not use water for irrigation or fertilization, except for that obtained through mulching

Thanks to these methods, we are able to guarantee an authentic and natural product, respectful of the environment.