Vinegar

A drop of Aceto Balsamico on ripe strawberries. A splash of Condimento Bianco in a fennel salad. A dark wine vinegar in a dressing made from wild herbs and walnut oil. Vinegar is the delicate acidity that shapes a dish - it enhances sweetness, sharpens spiciness, and balances fattiness. Without it, even the best olive tastes a little dull.

We offer vinegars that do not come from industrial barrels, but from the hands of Italian Acetaie in Modena, German manufacturers in the Palatinate, French houses in Orléans, and Apulian family businesses. Wooden barrels, family tradition, patient maturation - every drop tells its own story. Let us guide you through our assortment.

Which vinegar for what?

Aceto Balsamico di Modena from wooden barrels - dark, sweet-sour, dense. For grilled vegetables, hard cheese, strawberries or to refine rich sauces.

Condimento Bianco - light balsamic vinegar made from Trebbiano grapes, fresher in taste, for poultry, fish and summer salads.

Wine vinegar made from red or white wine - the classic seasoning for vinaigrettes, marinades and pepper sauces.

Fruit vinegar made from raspberry, fig, apple or quince - the fruity and elegant variant for game dishes, desserts and creative cocktails.

Sherry vinegar from Andalusia - nutty, strong, with a unique character, ideal with legumes and poultry liver.

Manufacturers from our selection

Giuseppe Giusti · Acetaia Malpighi · Il Borgo del Balsamico · Acetaia Mussini · Fattoria Estense · Lang Wine Vinegar · Belberry · A l'Olivier · Gianni Calogiuri · Greenomic

Frequently asked questions

What is the difference between Aceto Balsamico DOP and IGP?

Aceto Balsamico Tradizionale di Modena DOP is made exclusively from cooked grape must in a series of progressively smaller wooden barrels and aged for at least twelve years. Aceto Balsamico di Modena IGP additionally contains wine vinegar and ripens for a shorter period; it is more suitable for everyday use and lighter in taste.

How do I store vinegar correctly?

Dark, cool and upright. Once opened, good vinegar in a glass bottle will last for many months; Aceto Balsamico Tradizionale practically indefinitely.

Which vinegar is suitable for cold cuisine, and which for warm?

Light vinegars (Condimento Bianco, white wine vinegar, fruit vinegars) for cold dishes, because they keep the flavors fresh. Dark vinegars (Aceto Balsamico, sherry vinegar) also for warm dishes, because they tolerate heat well.

From which regions do your vinegars originate?

Modena (Italy), Apulia (Italy), Palatinate (Germany), Orléans (France), Andalusia (Spain) and Belgium - predominantly small manufacturers with a long tradition.