“Curious, meticulous, and an experimenter by nature, over the years he has developed an almost technical and scientific vision of the evolutionary processes of Balsamic Vinegar…”
Gilberto, the eldest son of Eugenio “the Founder” and great-grandson of Grandma Maria, whose dowry of barrels from 1849 still represents the beating heart of the Acetaia, accompanies the identity of Acetaia del Cristo with the gaze of someone who knows every barrel, every step, and guides every decision.
He directly follows the delicate production operations: from the care of the organic vineyard to the harvest, from the cooking of the musts to the sampling, racking and top-up.
Probably the most technical and analytical of the group, he continuously observes and experiments to understand and facilitate what nature builds over the years within the Balsamic Vinegar.
His is the motto that accompanies the Acetaia:
Balsamic Vinegar is NOT manufactured, it is NOT made.
It is raised like a child, giving it every opportunity and accompanying its development as a person every day.
“Grown between barrels, decanting, and cooking musts, he represents that concrete approach that in Acetaia is worth more than a thousand theories.”
Daniele, grandson of “Lores,” Eugenio’s first mentor, and son of Otello Bonfatti, the Founder’s historic right-hand man, represents the most concrete operational continuity of the Acetaia.
Together with Gilberto, he follows the quietest and most decisive phases of the balsamic production process: those that, without making a fuss, enhance the future quality of the vinegar.
Barrels, after all, don't like improvisers.
They require patience, memory, sensitivity and moderation.
“The experience of interacting with international customers and markets transforms into an engaging tale of balsamic complexities.”
Laura, Gilberto's wife, with her dazzling smile represents the face of hospitality and organization.
It is the figure who transforms a visit, a gift, or a personalized request into a precise, elegant, and profoundly human experience.
She coordinates the Acetaia's marketing, relations, and international presence, following trade fairs, contacts, and commercial activities with the sensitivity and flair needed to promote a product that thrives on emotion as much as substance.
Because Balsamic Vinegar is also made of relationships.
Without those... it loses drops... of soul!
“Precision and communication skills coexist daily between the office, reception, and guided tours.”
Elisa handles the Acetaia's bureaucratic and administrative procedures, but above all, she welcomes and accompanies guests daily as they explore the balsamic cellars.
Among barrels, antique vessels, shelves, and corridors brimming with aromas, the exhibition describes and recounts all the stages of production, maturation, and aging of Traditional Balsamic Vinegar of Modena DOP, transforming the visit into a tangible and immersive experience, crowned by a guided tasting.
“The Temple’s Silent Guardian”
Nadia tends to the vinegar cellar with the care of someone who considers it her own home.
In fact, she truly lives there.
She is the first to open the gates each morning, making sure every detail is perfectly in place, without letting even a speck of dust slip by. And she is often the one who turns off the last light when night falls.
With meticulous precision, she oversees the labeling, preparation, and packaging of orders, bringing that long journey—which began years earlier inside a barrel—to its final conclusion.
A young agronomist, Riccardo represents the new generation at the vinegar cellar.
Every day, he works alongside Gilberto and Daniele to manage the organic vineyard, monitoring every bud, every shoot, and every stage of growth with technical expertise and care.
And when he’s not busy in the vineyard, he heads up to the cellars to help with the management and maintenance of over 2,000 barrels.
Because great Balsamic vinegar is born long before it reaches the barrel.
It is born in the vineyard, cluster by cluster, grape by grape.
