The roots of Aceto Balsamico del Duca di Adriano Grosoli s.r.l. date back to the end of the nineteenth century, when Adriano Grosoli was owner of an Award-Winning delicatessen established in 1891, which sold the following specialities of its own production: cured meats, sausage products, cheeses, wine and Balsamic Vinegar.

Upon Adriano’s death the company went to his son Mario, then in 1972 to the grandson and current proprietor, Adriano, who in 1974, aided by his wife, Luciana, decided to concentrate solely on the production of Balsamic Vinegar of Modena. In 1980 daughter Mariangela, followed by her sister Alessandra some years later, joined in the management and running of the company.

“Aceto Balsamico del Duca” produces Balsamic Vinegar of Modena both for the Italian market (approximately 35%) and for the international market (approximately 65%) and for several years has sold Wine Vinegar obtained through the slow fermentation method of percolation of the wine using wood shavings. Production is mainly under the company’s own brand, although products with personalized brands are made. The company has nevertheless focused on establishing its own brands: “Del Duca”, the famous brand, alongside “La Fornace” and “Il Conte”, which were created for trade purposes.
Company headquarters are located in a building complex whose main body consists of an old brick kiln with a characteristic elliptic shape and visible beams built around 1600; due to the steady increase in production and hence the need for more space in 1993 a new factory was opened to create larger facilities. The new buildings house oak vats (in which the Balsamic Vinegar of Modena is aged) as well as a modern bottling line. The traditional procedure for the preparation of Balsamic Vinegar of Modena, which is still today the cornerstone of the company’s production, is carried out with the help of technologically advanced equipment. “Respect” for tradition is guaranteed in the production of a quality balsamic vinegar which may be defined as a “living” product: in fact, if placed in an open container and subjected to climatic variations it will resume its ageing process and give rise to the phenomenon known as the “mother”, namely a dark, gelatinous substance which deposits on the bottom.

Aceto Balsamico di Modena “del Duca” is a product which has succeeded in establishing itself across the globe whilst remaining faithful both to itself and its origins: the choice of the best musts of strictly regional origin acquired according to stringent specifications, the craftsmanship involved in the making of the product and its packaging and professional salesmanship have played a part in its international success.

It is for all the above reasons that the company has elected not to sell the product loose or in plastic containers, as well as that of safeguarding the quality of what it offers to its customers.

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