Quality Begins with
the Raw Ingredients.
The quality of Acetaia Castelli's products starts with genuine raw ingredients, grown and processed with expertise.
Lambrusco, Trebbiano and Spergola are the grapes from which the must is obtained: the heart of balsamic production and the starting point of a process shaped by careful craftsmanship, maturation and patience.
01
Lambrusco
A grape from the Emilian region
02
Trebbiano
A variety rooted in the balsamic tradition
03
Spergola
A historic grape variety from the Reggio Emilia area
04
Ancellotta
A dark-skinned grape variety widely grown in Emilia.
Every Stage
Has Its Own Pace.
From pressing to maturation, the raw ingredients undergo essential processes, following the natural passage of time.
Gentle Pressing
The grapes are gently pressed to obtain the must.
Cooking
The must is cooked over direct heat for days and nights, concentrating its aromas and structure.
Acetification
Acetification begins during the winter, following the rhythm of the seasons.
Maturation
The product is transferred to wooden casks, where time and wood shape its character.
Seven Types of Wood, Seven Aromatic Notes.
The different types of wood used for the casks accompany the vinegar's evolution, contributing to the complexity of its bouquet.
The skill of the master vinegar maker lies in understanding the character of each type of wood, recognising how the product evolves and patiently guiding the passage of time, year after year.
01
Acacia
02
Cherry
03
Pear
04
Juniper
05
Mulberry
06
Chestnut
07
Oak
Discover Quality
in Every Product.
From the PDO Crus to Little Everyday Luxuries – PGI, each range expresses the expertise and distinctive sensibility of our vinegar house in its own way.