¨Acetaia Guerzoni history begins with our grandparents Arduino and Zina. After many years working in the lower Modenese countryside, they purchased with their lifesavings a cottage surrounded by a vineyard. In the 1970s, their son Felice and his wife Iride converted the vineyard to organic and biodynamic. This was considered madness at the time; however, their profound respect for nature helped them overcome all challenges. At the beginning of the 1980s, our farm followed German biodynamic policies. Italy had yet to distribute organic certification, so our certification was granted by a Germany controlling body (Demeter). In the same years, we began to produce traditional balsamic vinegar from Modena. Nowadays, Acetaia Guerzoni is the only vbalsamic vinegar of Modena producer in world to be certified organic and biodynamic. This is perhaps one of our greatest prides.
Lorenzo Guerzoni

Acetaia Guerzoni -The Story

The story of Acetaia Guerzoni  begins with my grandfather Arduino and grandmother Zina. After many years of work in the countryside in Modena Lowlands, using a lifetime of savings, they managed to buy an old cottage surrounded by vineyards. Their son Felice (my father) and wife Iride (my mother) began progressive conversion of the vineyards into an organic and biodynamic model of agriculture.
Deep respect for nature and love for their work allowed them to overcome all the difficulties.
In the early 80s, our farm, when there still was no such thing as an organic certification in Italy, already complied with the guidelines set by a German body of control (Demeter), now spread worldwide. In the same years the production of Traditional Balsamic Vinegar of Modena began.
Today Acetaia Guerzoni factory is the only one in the world to hold both an organic and a biodynamic certificate. And we are really proud of it.

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What does biodynamic mean?

Biodynamic farming is a cultivation method based on anthroposophic spiritual vision of the world elaborated by the philosopher and esotericist Rudolf Steiner and including sustainable systems for agricultural production, particularly of food, that respect the earth’s ecosystem.
Two principles that can be considered typical of biodynamics theory of Steiner have to do with composting and the phases of the Moon.
Some practices codified in biodynamics have a scientific roots (such as the “green manure”, ie the burial of special plants for the purpose fertilizer and “crop rotation”) other practices are more practical. For example, is considered a fundamental practice to spray the soil with “biodynamic preparations”, obtained from manure, quartz powder or vegetable substances, in homeopathic dilution.

The proposed Steiner biodynamic farming is linked to certain natural preparations available in Acetaia Guerzoni company. Something similar to the concept used in homeopathy. The technique is very useful especially for strengthening the plants including the leaves.

Fertilization also occurs following a specific timetable using mainly cow manure matured with the ‘addition, in small doses, of some biodynamic vegetable substances .

The manure thus prepared has a much higher energy and can help plants grow strong and sturdy.

Cooked grape must also known as Vincotto (cooked wine)

The ancient Roman population used saba and called it by its latin name “SAPA”. It can be traced from 10 books De re coquinaria written by Apicio during the time of emperor Tiberio, when Roman cuisine had lost its simplicity from the previous century. It is suspected that some barrels of cooked grape must forgotten in time transformed into something similar to Traditional balsamic vinegar from Modena PDO.

In the Modena territory, cooked grape must is obtained by slowly cooking the unfermented must over a wooden fire. Saba is the only ingredient for the production of traditional balsamic vinegar from Modena PDO and more important in the production of balsamic vinegar from Modena PGI with percentages varying depending on the recipe (increasing the amount of cooked grape must increases the quality of the product). Saba is a product know in different parts of Italy where, according to the region, can be called by a different name. For example, it is also called “vin cotto”, and more seldomly “miele d’uva”. In some local traditions, different ingredients such as walnuts, squash and apples are used while cooking to obtain a particular flavor.

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