Acetum

Acetum, [Latin for Vinegar], has been producing Balsamic Vinegar for over 100 years in Cavezzo, Modena. The company has grown over the years to become one of the largest producers of Balsamic Vinegar of Modena, exported to over 40 countries worldwide, but it has never lost sight of the principles that have been the foundations of its success.

The manufacturing is controlled by a team of Cantinieri or ‘Cellar Masters’ who oversee the process from the selection of the ingredients, including grapes sourced only from the region of Emilia Romagna in Italy, to the blending process, and the control of the environment where the barrels are stored.

Acetum has received many accolades for its products, and is renowned as being among the top producers of Balsamic Vinegar di Modena.

At the core of Acetum's commercial success is a focus on quality and customer satisfaction, their products are manufactured according to ancient recipes, under the control of a modern in-house laboratory which measures consistency and quality.

The company also undertakes research on raw materials and production methods to continually improve quality standards and to ensure customer satisfaction.

Acetum was the first balsamic vinegar manufacturer to obtain a measurable product certification, which highlights the companies commitment to a defined quality level, under both a sensory and chemical-physical profile. Using the vine leaf rating from between 1 - 4 leaves to classify their products, and to ensure each bottle they produce meets an acepted level of quality.

1 Leaf - Classic taste, light and slightly acidic. Suggested for salad dressings and everyday use.

2 Leaves - Smoother taste, perfect to finish flavours. Suggested for marinades, BBQ's, steamed vegetables.

3 Leaves - Round, full bodied taste. Suggested for roasted meats and fish, warm sauces.

4 Leaves - Superb taste, deriving from the best selections. Suggested for exclusive recipes, drizzled over parmesan or fresh fruits.