History

Since the 1980’s, Claudio has had a personal passion for vinegar making and has made artisanal vinegar for friends and family. The popularity of his products led him to build a vinegar making facility in Serralunga d’Alba at our Arione farm, where he experimented, taking advantage of his years of enological experience, to make different types of fine wine vinegar.

Wood barrels (mulberry, chestnut, cherrywood and oak) where placed in the old barn and the first experiments with “acetobacter” fermentation were conducted to produce “asì”, as home-made vinegar is known in the local dialect.

The long story that followed is recounted in Claudio’s book “Asì – Artisanal Vinegar in the Piedmontese Tradition”(published by Araba Fenice, Boves, Italy in 2010), which includes recipes and other anecdotes.
The majority of the production is based on local red wine varietals such as Nebbiolo, Barbera and Dolcetto including a single-varietal Barolo vinegar. Claudio also worked with Moscato grapes to produce a white-wine vinegar and, after numerous attempts, he created an aromatic vinegar based on a mixture of local herbs with a predominance of rosemary.

The jewel of his production is a balsamic vinegar made from Moscato grape-must prepared according to the typical Modena method which requires the must to be cooked and then fermented into vinegar in special small barrels.
Although these hand-crafted products require excellent raw materials, long preparation time and refinement in small barrels, special care in manual bottling, they reward us with their excellent quality comparable only to the finest wine selections.

The vinegar is packaged in carefully chosen bottles of different shapes and sizes (available in gift-boxes upon request).

top