ACETAIA SAN GIACOMO
Always and forever Balsamic Without Vinegar, Vinegar Without Water.

Acetaia San Giacomo has been producing exclusively Balsamic without Vinegar Added for more than 25 years, therefore obtained from direct flame cooking of local, organic and fresh grape must which is subsequently fermented and acetified spontaneously in wooden barrels for at least 2 years before being aged further. The production of Balsamic Vinegar is based on Traditional Balsamic Vinegar of Reggio Emilia DOP and other younger balsamic condiments, together with Apple Balsamic Vinegar and sweet Saba.

Acetaia San Giacomo also represents the cutting edge of raw vinegars, such as wine, apple, beer vinegars and everything that is already alcoholic and passes directly into the barrel to acetify spontaneously for a minimum of 6-9 months, without thermal forcing or the introduction of oxygen. This produces pure vinegars because they are not diluted with water, living because they are not pasteurized and extremely aromatic and intense.