Acetaia Giusti is the oldest producer of Balsamic Vinegar of Modena PGI, founded in 1605 by Giuseppe Giusti. Nowadays, the company is run by the 17th generation of the Giusti family. A long and successful history full of awards received during the World Exhibitions in the late ‘800s. Among them: the 14 gold medals and the Coat of Arms of the Royal House of Savoia that now characterize the labels of Giusti bottles. Giusti Balsamic Vinegar collections are available in the most exclusive restaurants and shops in Italy and worldwide.

Balsamic vinegar is made with cooked must (the natural juice from grapes) which is obtained from selected grapes and aged over time in wooden barrels. Obtaining a great balsamic vinegar depends on the expertise, experience and taste of its maker. Not only a careful selection of the grapes, but also the cooking method and, above all, the great complexity of the ageing process, with casks of various woods and sizes. These are the factors that the Vinegar Master needs to manage to obtain a great result. Not to forget time: an essential element to ensure that the natural process takes place. A family art, maintained throughout generations, which seals the quality and taste of a unique product.

Ageing in casks is definitely the most crucial part of the production of balsamic vinegar. The older the cask, the better the balsamic vinegar will be, as casks release an increasing intensity of wood essences and complex aromas from the vinegar left to age throughout the years. That’s why the heart of Giusti production is an “acetaia” of 600 casks dating back to 18th and 19th centuries, from where the most pure extractions, responsible for the unmistakable aroma of all Giusti Balsamic Vinegars, are collected.

Located in Modena, Giusti museum shows, through 10 thematic rooms, the long and fascinating history of balsamic vinegar, strictly connected to the town of Modena and the Giusti family. A journey through time and space, with the inestimable heritage of wooden barrels and documents preserved for generations, including the first bottles and leaflets from early 1900s.

Balsamic vinegar has always been an undisputed protagonist of Modena and the surrounding Emilia cuisine, considered the ideal pairing to the local traditional products and dishes. Its versatility and uniqueness have also assured itself a place in the kitchens of the most innovative national and international chefs, playing a supporting role in all kinds of dishes: from fresh pasta to meat and fish main courses, from cooked and raw vegetables to fresh fruit and dessert.