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The company

Acetaia Al Parol is part of the Azienda Agricola Sarti Maria, Valerio’s wife. She is enrolled in the group for the conservation of the ABTM traditions. 
the company uses only its own grapes to produce its vinegar and it respects the order of the correct production steps. 
Grapes are grown in the company’s land and the vinegar is produced with them. Fresh must obtained from the grapes is cooked in the typical huge steel pot. 

Award

The Azienda Agricola Sarti Maria often participates to amateur competitions with typical modenese products, such as ABTM, salami, nocino (a liquor made from chestnuts)

Acetaia Al Parol has been recognize several award, a few among them follow below:

2008: 1° place - PALIO TERRE DELL'ABATE DI NONANTOLA

2008: 7° place - PALIO GHIRLANDINA SU 516 CAMPIONI

2010: 2° place - PALIO SPILAMBERTO ACETI IMBOTTIGLIATI D.O.P.

2013: 1° place - PALIO RAVARINO

2013: 16° place - PALIO SPILAMBERTO SU 1400 CAMPIONI

2014: 6° place - PALIO SPILAMBERTO SU 1480 CAMPIONI

PALIO DI RAVARINO (last ten years) - many first and second place rankings

Guided tours and taste itinerary

For those who have a little balsamic vinegar production like us, guided tour are a great pleasure. 
Book your visit through the page you find in the Contacts. Bring your children, if you have some! we’ll be pleased to host them in our garden with a little playground.
In case you are willing to, we can propose taste itinerary to make you try how to use and match ABTM with everyday-meals. Please use the same contact module to ask for information, to set price and kind of taste.

We are waiting for you!

Production

The production process of the Traditional Balsamic Vinegar of Modena.
The production is highly qualified by the CERMET,  authority designed by Agriculture Ministry.

The production chain

  • our own certificate grapes
  • fresh must
  • cooked must
  • fermentation
  • maturing stage
  • ageing stage

Every year a part of must (or younger vinegar, depending on the barrel) is added to the smaller barrel, in order not to run out of product because of evaporation. 

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