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Acetaia Aggazzotti

Acetaia Aggazzotti

We are a family concern, born from the Aggazzotti’s love of the land. The Aggazzotti family came to Colombaro di Formigine, near Modena in Italy, in 1714, moving from their ancient lands at nearby Spezzano, where they are recorded from the 16th Century. Although the family was traditionally one of notaries and physicians, its members showed a deep-rooted love of farming and a strong bond to their estate at Colombaro. It was here that Francesco Aggazzotti was born in 1811. He graduated in law and became a public notary, but his enthusiasm for agriculture was so strong that he spent most of his time improving his land. He started to study agricultural sciences, and to help to encourage development in the sector he joined an Agricultural Committee formed to lobby the Government in the interests of the farming community. He organised fairs and exhibitions, encouraged the distribution of publications and also wrote important works on the quality of grapes and wine-making procedures. His knowledge made him a leading expert on balsamic vinegar, to the point where the modern Production Regulations for P.D.O. (Protected Designation of Origin) traditional balsamic vinegar include the text of a letter he wrote in 1862 describing the correct method for making the Aceto Balsamico Tradizionale di Modena (ABTM).

Acetaia Aggazzotti

Nowadays, the Aggazzotti estate only processes produce grown in the Province of Modena. From our about 1400 walnut trees, we make Nocino, the traditional liqueur of the Modena area, while from the local grapes we produce various types of lambrusco, grappa and the different grades of balsamic vinegar.