Acetaia Pedroni | Emilia Romagna

The Pedroni family originally opened an ‘Osteria’, in Nonantola, in 1862 and shortly after began making their own ‘aceto balsamico’ (balsamic vinegar) from the local Trebbiano di Spagna grapes. The ‘batterie’ (set of ageing barrels) passed down by the successive generations of Pedroni are the secret to the quality of the family’s exceptional balsamic vinegar. Giuseppe is the sixth generation of the Pedroni family to be involved in the business. He uses the ancient stocks he has inherited to create blends that consistently place the Pedroni ‘aceto’ at the top of the quality tree. The stock is made from wine from their own 10 hectares of vineyard, concentrated in a cooker for 24 – 36 hours at 95°C. This slow cooking gives the caramelised character of great ‘aceto’, which can only be replicated in industrial products (made from concentrated grape must) by adding caramel.

The Pedroni vinegars have won 24 diplomas, in 45 years, at the ‘Palio di San Giovanni’, including the top prize on several occasions. The ‘Palio di San Giovanni’ is a highly coveted competition which takes place every spring. Achieving so much success within this competition is a testament to the consistency of Pedroni vinegar, attributable to Giuseppe’s 1,700 barrels of aged vinegar.