Acetaia Bonfigliol: A unique story of passion, research, skill and taste.

Acetaia Bonfigliol, guided by the curiosity and talent of Giuliano Barbon, is an extraordinary example of how the tradition of balsamic vinegar can merge with innovation and experimentation. Located in Nervesa della Battaglia, in the Treviso area, the vinegar factory is comparable to an alchemical laboratory, where long and complex procedures result in aged wine vinegars and balsamic vinegars rich in personality.

In my vinegar factory I use local varieties such as raboso, merlot, cabernet, glera and pinot blanc, transforming them into unique vinegars. My passion for wood pushes me to use new essences to create white and red vinegars with particular and innovative flavours. To refine special and spicy vinegars I use amphorae and pumpkins.

His balsamic vinegar production method is the result of a process obtained from cooked grape must, matured by slow acetification. The freshly pressed grape must is subjected to a slow cooking operation over a direct, open fire, lasting approximately 14-16 hours. The syrupy must obtained is subsequently placed in steel containers in which alcoholic fermentation and acetification begins. In spring it is placed in small barrels with graduated capacities of different woody essences - cherry, mulberry, juniper, plum, pear, chestnut, acacia - in which the vinegar will rest for years. Each variety of wood will be able to give the vinegar with which it comes into contact different shades of colour, flavor and aroma. The topping up and decanting between the battery of barrels of different capacities, operations that require attention and skill, follow the "soleras" method. This is how, starting from 120 liters of product, after five years only 20 liters remain; this is a detail that makes us understand the value of this product. 

The aged balsamic vinegar, with unparalleled characteristics, requires 12 years of maturation in the battery kept in the attic of the Acetaia Bonfigliol. During this process the vinegar undergoes constant concentration, giving a wealth of aromatic nuances.

The production of balsamic vinegar includes: Balsamic vinegar from Merlot and Cabernet grape must; Black cherry balsamic from Merlot and Cabernet grape must; Balsamic Rabioso from Raboso del Piave grape must; Balsamic “Mysticis” from cooked must from Merlot and Cabernet grapes and with maceration of herbs, flowers, roots and natural tree resins, excellent to sip with a spoon or glass at the end of a meal.

Even for the production of aged wine vinegar, obtained from the acetic fermentation of wine, Giuliano uses first choice grapes grown in the area, part of which is self-produced. The vinegar is left to mature for several years in barrels of various capacities and types of wood. Aged White Wine Vinegar is obtained with grapes from the Glera and Pinot Bianco vines, while Merlot and Cabernet grapes are used for Aged Red Wine Vinegar.

The characteristics of the aged wine vinegars obtained with the maceration of oranges and orange blossom flowers are interesting and particular; figs with bay leaves and pink pepper; Late Red Radicchio from Treviso and the one aged with raisins from Raboso del Piave and maceration of rose petals.

Among the different varieties, the following are offered: red berry wine vinegar in amphora, aged for several years in amphorae covered with leaves and chestnut soil, leaving the mouth open; Passito white berry wine vinegar (Malvasia and Solaris) in amphora.

The production range is completed by Aged Honey Vinegar obtained from wildflower honey produced directly by Giuliano respecting the natural rhythm of the bees; given the particularity of the ingredient, it is the only vinegar in which high mountain mineral water with low fixed residue is added in order to lower the sugar level and thus favor fermentation.

In this temple of vinegar, Giuliano follows the rhythms of nature, creating unique essences from the products of his garden. This respectful and passionate approach to vinegar production transforms each bottle into a rich and engaging sensory experience, exemplifying the creativity and innovation of contemporary Italian cuisine.