From this passion, in 1975, the acetaia was born for the preparation, production and marketing of traditional Reggio Emilia balsamic vinegar, extra old(Gold Seal), aged(Silver Seal and Lobster) and food seasoning.
The acetaia joined the consortium among producers of traditional balsamic vinegar of Reggio Emilia in 1996 with the identification of acetaia number 187.
Our Traditional Balsamic Vinegar is a condiment obtained from the natural fermentation of grape musts Lambrusco and Ancellotta, the musts of these grapes are slow cooked under the open sky and the product is aged in small barrels of various types of wood (oak, cherry, mulberry and chestnut),and it is through these raw materials and long aging that its uniqueness is achieved
The extra vecchio has an aging of more than 30 years, the affinato between 12 and 18 years, and the food seasoning of more than 7 years which, is obtained with a production methodology similar to the traditional, also coming from acetified grape musts.


To live an experience in the heart of tradition, we offer the opportunity to visit our winery, located in Novellara (RE), in a journey through ancient flavors and genuine familiarity, where you can visit the ancient vinegar cellar, the crushing cellar, walk in the vineyard to be so guided in the journey through the history and culture of wine and places with our tour route and tastings, discovering, step by step our products and tasting them where, with love and passion come to life.

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