A family story, since 1714
Three Century, twelve generations
The Aggazzotti’s family is bringing forward its centuries-old tradition in making the typical products of Modena, Balsamic Vinegars, Wines and Spirits. Today Ettore takes care of his “Acetaie” (Balsamic Vinegar estate) in the same place where Stefano decided to move in 1714 and where Francesco wrote the first document on the Balsamic Vinegar production, in 1862.
Dell'Aceto Balsamico Modenese
“… “coming to the matter of price, should we consider the immense loss of volume and the cost of the capital invested for such a long time (150 years), my assessment is that it would be quite extraordinary. There are then many shortcuts to abbreviate such a long process, to get the density, the colour or the aroma artificially, but the saving of time and effort is always at the expenses of quality”.
March the 2nd, 1862: in a letter addressed to the friend Pio Fabriani, Francesco illustrates, step by step and not sparing details, how to make the Aceto Balsamico di Modena Tradizionale. It’s the Aggazzotti method, incorporated in the PDO production policies today.
Despite Balsamico had been produced in Modena for centuries, Francesco was the first to set the rules and instruction to make a great Traditional Balsamic Vinegar of Modena.