Acetaia Castelli
Food Production - Rio Saliceto, Emilia-Romagna, Italy
Acetaia Castelli Employees
Acetaia Castelli Senior Management
Acetaia Castelli Details
As far as we remember, Giuseppe Poli used to store barrels of different woods in the attic and he took care of them with knowledge and inspiration for years, this led to an outstanding balsamic. This "noble" tradition has been passed down to his son Aldo Poli who, together with his son in law Danilo Iotti, have directed all the grapes to the production of an old nectar that nowadays we call Balsamic Vinegar. Now the farm his led by Danilo's son, Andrea, who is having "ACETAIA CASTELLI" name appreciated by all over the world thanks to his ability and fantasy as Balsamic Master.Acetaia's philosophy is always the same: our products are made with only cooked grape must and sometime together with our wine vinegar, all from our vineyards. There are no external sources such as colorant, thickeners nor other chemical ingredients.Andrea Iotti, fourth generation, in addition to having complete the product range, strongly sought for clients and collaborators really interested in a top level Balsamic Vinegar with no problem for export.With the investments in modern equipment that could preserve the original and artisanal recipes, today the company strongly candidates itself on the "Private Label" market.Even though we understand the demand of a "consumer" market, we defend with pride and satisfaction our philosophy: "It is better few but good than a lot like others"
Acetaia Castelli Technologies
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