Is it true that Acetaia Bellei is a very historic company?

Yes absolutely! We’ve been producing Balsamic vinegar since the 1800s. Initially it was just for family use, but gradually, with a progressive increase in production over the years, we turned to the local market and, for over the past 30 years, we have developed strong experience and a presence in the international market. Despite this great growth, the company still strongly maintains a family characteristic.

How do you make your Balsamic Vinegar?

The company today has 3,000 barrels of fine wood where it is made and refined with the right timing, the right temperature and the right lighting. The vinegar remains in the barrels for different periods depending on the type and as you would expect from an IGP vinegar, aged to achieve maximum refinement with the Traditional DOP.

What are the products on which you are most focused?

We have a diverse line that has expanded a lot over the years: a niche production that is that of the 'Tradizionale DOP', different lines of Balsamic Vinegar of Modena PGI, differentiated by the choice of the bottle, the label and the density, a TOP line of high-quality dense vinegars with elegant packaging and a battery of innovative and fun Balsamic Vinegar creams.