Acetaia Bellei

Acetaia Bellei

Acetaia Bellei

Words, silences, gestures that pass down. Journey into a family story, among Modena vineyards and balsamic vinegar barrels

Taste a territory

“A bite can be just a bite or a trip”, reads the Acetaia Bellei website, a company that has been producing Balsamic Vinegar of Modena for generations.

In fact, savoring a balsamic vinegar made to perfection is a journey to the place where this precious condiment was born. A territory of choice: that of the vineyards near Modena, which wind through flat lands and slightly hilly areas. Where the fog sometimes hides everything, the cold abruptly alternates with the heat and the slopes are so gentle that the sun cannot help but gently kiss the grapes.

The Bellei family

For Tasto we have chosen the Bellei family because the savoir faire linked to balsamic vinegar has ancient roots in its history.

Already in the nineteenth century it was involved in the cultivation of vineyards and the production of mostly aged and high-density vinegars. Over time she has remained faithful to this vocation. Rather!

He made the rigorous choice to devote himself exclusively to Balsamic, focusing all care and attention on it. And it does so with production processes totally powered by solar energy.

Three generations in the company

Today there are 3 generations present in the company: grandfather Luigi, daughter Mariangela and grandchildren Giulio and Benedetta.

Together they are dedicated to the production of vinegars of different aging, ranging from 1 year to over 25 years of maturation.

What is balsamic vinegar made of?

Balsamic vinegar is a product of excellence, albeit very simple.

However, it must comply with a production process that sticks to strict and very strict rules.

And Mr. Luigi passes on his skills to his nephews through words, silences and gestures.

With the observation of the vineyards. Listening to the wind and rain beating on the grapes.

Feeling the heat of the sun that warms them, until he understands when they are ready.

After the harvesting of the “precious pearls”, as the grapes are called on the farm, the pressing in the wine-making vats begins. Then the wort is formed which is then boiled over low heat until the volume is reduced by about half.

At that point the precious liquid is transferred to precious wooden barrels. Subsequently the wort is decanted into a smaller barrel where it remains to be refined. Then it reduces, thickens, softens, takes on the notes of the wood and takes on the characteristics that distinguish Acetaia Bellei all over the world.

A treasure to be discovered

Difficult to classify it as a simple condiment.

Taking the right time to savor the taste of Balsamic Vinegar allows you to discover surprising combinations every day.

Silver Bellei IGP Balsamic Vinegar is aged for 5 years in oak barrels. This rounds off the acid notes and gives a background sweetness. So it is perfect with fish, meat and soups.

The Balsamic Vinegar of Modena I.G.P. Bellei Dulcagrum Biologico is characterised by a perfect balance between sour and sweet. It is a great match for salads, fresh, cooked or grilled vegetables. The Bellei Glaze with Balsamic Vinegar of Modena I.G.P. it is creamy, sweet, perfect with stuffed pasta or ravioli, on a risotto with parmesan, on ice cream and strawberries

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