Acetaia Al Parol

The Acetaia Al Parol is a vinegar cellar of the Azienda Agricola Sarti Maria, which deals with traditional balsamic vinegar from Modena, certified DOP.
The Acetaia Al Parol gets its name from the "parol", which in Modenese dialect refers to the copper pot, the classic traditional container in which the fresh must is cooked and eventually becomes balsamic vinegar.
 

Acetaia Al Parol: the story of a Modenese excellence

The Acetaia Al Parol is born from the passion of Valerio Foca for the Traditional Balsamic Vinegar of Modena (ABTM) and has been going on for over 40 years.

In 1974, Valerio Foca moved to Modena from Romagna, always in the heart of Emilia Romagna, out of love and thanks to a work colleague, he learned about traditional balsamic vinegar, which with all its peculiarities sparked a great passion in him.
He then decided to create a small production in his spare time, gradually specializing more and more in the field.
Acetaia Al Parol was founded in 1977 when Valerio purchased his first battery formed by 5 barrels. Thus began his first production of Traditional Balsamic Vinegar and its slow aging process.

In the following years, Valerio attended tasting courses at the Consorteria di Spilamberto and in 2001 became a Master Taster. He eventually became a member of the Consortium of ABTM and participated in tastings for approval of bottling with the DOP of balsamic vinegar.
In 2014, the vinegar from Acetaia Al Parol ranked among the best 6 products, out of about 1800 participants, at the Palio di Spilamberto, the most prestigious competition in Modena.

Today, Acetaia Al Parol counts over 200 barrels, with an annual production of Affinato DOP of about 500 bottles and Extravecchio of 90 pieces.
 

Acetaia Al Parol: the production of the traditional "black gold"

In the agricultural company, the woods of chestnut, mulberry, oak, cherry, and juniper enrich the balsamic vinegar with their aromas. The time and the skill of the vinegar maker do the rest.
At Acetaia Al Parol, the entire chain is present, starting from the certified grapes of their vineyard and going up to the annual racking and topping of the battery.

The typical Modenese grapes grown locally are mainly Trebbiano and Lambrusco. From these, the fresh must is obtained, which is cooked outdoors in the typical copper pots. From here, the fermentation and subsequent acetification begins. The acidified must is then placed in the mother barrel and transferred to other smaller barrels that have been active for a longer time.
What is obtained from the entire process is a final product enriched by the aromas enhanced by the woods of the barrels and the time that cradles its fragrance.

It is precisely here that the procedures and attentions of tradition give life to a unique and precious product, born from the passion and 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 from Modena and to make more and more people aware of this product that is so versatile and of the highest quality, which accompanies every dish by adding a peculiar and inimitable taste.