Since 1714, the Aggazzotti family has preserved and passed down the tradition of producing Balsamic Vinegars and other culinary treasures of Modena, including the renowned Nocino. Speaking of Balsamic Vinegar inevitably means mentioning Francesco Aggazzotti, who in 1862 was the first to provide a detailed description of its production. The "Aggazzotti Method" now forms the foundation of the PDO Production Regulations for Balsamic Vinegar.

Today, the Acetaia, led by the thirteenth generation of the Aggazzotti family, continues to produce PDO and PGI-certified Balsamic Vinegars. This is done with utmost respect for tradition and quality, strictly avoiding the use of colorants, artificial flavors, or caramel.