Acetaia Al Parol

L'Acetaia Al Parol is a &' acetaia dell&' Azienda Agricola Sarti Maria, which deals with traditional balsamic vinegar from Modena, certified DOP.
L'Acetaia Al Parol owes its name to the “parol”, which in the Modena dialect indicates the pot, the classic and traditional container in which fresh must is cooked, which at the end of the production process becomes balsamic vinegar.

Acetaia Al Parol: the story of an excellence in Modena

L'Acetaia Al Parol was born from Valerio Foca's passion for l&' Traditional Balsamic Vinegar of Modena (ABTM) and has lasted for over 40 years.

In 1974 Valerio Foca moved to Modena from Romagna out of love and thanks to a work colleague he learned about &' traditional balsamic vinegar, which with all its peculiarities gives rise to a great passion in him.
So he decided to create a small production in his spare time, starting to specialize more and more in the sector.
Acetaia Al Parol was founded in 1977 when Valerio bought the first battery consisting of 5 barrels. Thus began his first production of Traditional Balsamic Vinegar and with it began the slow aging of his product.

In the following years, Valerio attended taster courses at the Consorteria di Spilamberto and in 2001 he became Master Taster.
Now he is a member of the Consortium of &' ABTM and participates in the tastings for l&' ok all&' bottling with the DOP of &' balsamic vinegar.
In 2014 l&' vinegar from &' Acetaia Al Parol ranked among the best 6 products, out of about 1800 participants, at the Palio di Spilamberto, the most prestigious race in the Modena area.

Today l&' Acetaia Al Parol has more than 200 barrels, with an annual production of Affinato DOP of about 500 bottles and Extravecchio of 90 pieces.

Acetaia Al Parol: the production of traditional “black gold”

In a farm, chestnut, mulberry, oak, cherry and juniper woods embellish &' balsamic vinegar with its own aromas. Time and the mastery of &' acetaio do the rest.
In Acetaia Al Parol there is the entire supply chain, starting from the certified grapes of their vineyard and ending with the decanting and the annual refilling of the battery.

The typical Modena grapes grown on site are mainly Trebbiano and Lambrusco. From them, fresh must is obtained, which is cooked under the open air at &' inside typical cauldrons. From here, fermentation and subsequent acetification begin.
The acidified must is then placed in mother barrels and decanted into other smaller barrels, active for a longer time.

What is obtained from &' the entire process is a final product enriched by the scents enhanced by the woods of the barrels and the time that cradles the &' aroma.

It is precisely here that the procedures and attention of tradition give life to a unique and valuable product, born from passion and from &' love that has characterized the two generations of the Foca family for forty years.
Valerio and his daughters work daily to carry on the tradition of &' balsamic vinegar of Modena and to introduce more and more people to this versatile and very high quality product, which accompanies every dish adding a peculiar an inimitable taste.