Marisa Barbieri’s balsamic vinegar is from Modena, the cradle of balsamic vinegar, and is the result of years of dedicated passion, experience and skill.


In the Dukedom of Modena and Reggio Emilia (1452 - 1859) it was traditional to own a balsamic vinegar battery. It contained a special vinegar to which was added exclusively the cooked must of local grapes. The change of seasons with its dramatic range of temperatures combined with the capable hands of the owner created a product with unique features of aroma and taste: today called “balsamic”.

Originally, until the mid 20th century, it was used only in the home. Its slow, handcrafted creation made its value impossible to assess. In fact it has traditionally not been sold, but given as a gift, as the most precious thing a family could offer; it often made up part of the bride’s dowry.

Faithful to tradition

In 1934 Egidio (Gino), Marisa’s father, was given a set of balsamic vinegar barrels by Count Manetto. They dated back to the previuos century. Aware of the value of this “black gold” and with great foresight, he set about increasing the value of the battery, planning to leave it to his daughter. Marisa learnt the art from her father and became the guardian of this ancient expertise.

In 1979, with a group of partners, Marisa founded the Consortium of Aceto Balsamico Producers with the aim of ensuring the tradition of the product, controlling its sales and guaranteeing its authenticity. Until then, few knew about its production, and perhaps even today few know that to produce a small bottle of certified Aceto Balsamico Tradizionale di Modena only the cooked must of grapes is used, and that from 12 to 25 years of expert care is needed.

The safeguarding and enhancement promoted by the Consortium has led to, since 2000, the D.O.P. (in english P.D.O. Protected Designation of Origin) – protecting and guaranteeing the geographical origin of the product. 

A family story

Marisa in her turn, instilled her own children with her passion for this precious art and since 1984, she has been working with Pio, husband of her daughter Franca, ensuring a very high quality product, not only in its unique taste but also carrying the stamp of a whole family and its dedication to tradition.

Marisa Barbieri – Master Taster since 1976
Franca Giuliani (daughter) – Taster and acetaia
operator since 1991
Pio Penzo (son-in-law) – Taster and acetaia operator since 1984