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Aceto Balsamico (balsamic vinegar) is one of Italy's traditional foods which is protected by European Law. It can only be produced in Modena and Reggio Emilia in Italy where the local climate is a key factor for the creation of genuine Balsamic.

The process of making Balsamic vinegar begins by cooking Trebbiano grape juice. This cooking reduces the water content of the juice, turning it into a syrup called must. The must is then poured into the first wooden barrel of a Solera series, mixed with an older Balsamic vinegar batch to begin the acetification process.

Each year 50% of the vinegar is transferred down the line to a slightly smaller barrel, along the way acquiring some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash.

Balsamic Vinegar is truly in a class apart from other vinegars. Unlike the sharp tastes we usually associate with vinegar, aceto balsamico has a rich and complex sweetness.

The story of the Bellei brand history can be traced back to the 1600s when the Bellei family was responsible for the management and cultivation of vast agricultural holdings belonging to the local nobility. The family started producing Aceto Balsamico, strictly for their own use, towards the end of the 1800s.

Over the last 20 years, production has increased to satisfy market demands with the factory expanding to hold over 3,000 casks.  Despite this latest expansion, the company is still managed by the family and Signor Bellei is the acknowledged expert, watching over every stage of production.

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