Honey vinegar aged in amphora

The Acetaia Bonfigliol, guided by the curiosity and talent of Giuliano Barbon, is an extraordinary example of how the tradition of balsamic vinegar can blend with innovation and experimentation. Located in Nervesa della Battaglia, in the Treviso area, the vinegar factory is like an alchemist's laboratory, where long and complex processes result in aged wine vinegars and balsamic vinegars rich in personality. Its balsamic vinegar production method is based on a process using cooked grape must, matured through slow acetification. The freshly pressed grape must is slowly cooked over a direct, open flame for approximately 14-16 hours.

The resulting syrupy must is then placed in steel containers where alcoholic fermentation and acetification begin. In spring, it is placed in small barrels of varying capacities made of different types of wood—cherry, mulberry, juniper, plum, pear, chestnut, and acacia—where the vinegar will mature for years. Each type of wood imparts different nuances of color, flavor, and aroma to the vinegar it comes into contact with. The topping up and decanting between the series of barrels of varying capacities, operations that require attention and skill, follow the "soleras" method. Thus, starting with 120 liters of product, after five years only 20 liters remain; a detail that illustrates the value of this product.

Aged balsamic vinegar, with its unparalleled characteristics, requires 12 years of maturation in the cellars stored in the attic of the Acetaia Bonfigliol. During this process, the vinegar undergoes constant concentration, imparting a richness of aromatic nuances. The balsamic vinegar production includes: Balsamic vinegar made from Merlot and Cabernet grape must; Black cherry balsamic vinegar made from Merlot and Cabernet grape must; Rabioso balsamic vinegar made from Raboso del Piave grape must; and "Mysticis" balsamic vinegar made from cooked Merlot and Cabernet grape must and macerated with herbs, flowers, roots, and natural tree resins. It's excellent sipped with a spoon or in a glass at the end of a meal.

For the production of aged wine vinegar, obtained from the acetic fermentation of wine, Giuliano also uses premium locally grown grapes, some of which are self-produced. The vinegar is then aged for several years in barrels of various sizes and wood types. The aged white wine vinegar is made with Glera and Pinot Bianco grapes, while the aged red wine vinegar uses Merlot and Cabernet grapes. Interesting and unique are the aged wine vinegars made with maceration of oranges and orange blossoms; figs with bay leaves and pink peppercorns; Radicchio Rosso Tardivo di Treviso; and the vinegar aged with dried Raboso del Piave grapes and maceration of rose petals.

Among the various varieties offered are: red grape wine vinegar in amphora, aged for several years in amphorae covered with leaves and chestnut soil, leaving the mouth open; and white grape passito wine vinegar (Malvasia and Solaris) in amphora.
The product range is completed by the Aged Honey Vinegar, made from wildflower honey produced directly by Giuliano, respecting the natural rhythm of the bees. Given the unique nature of this ingredient, it is the only vinegar to which high-mountain mineral water with a low fixed residue is added to lower the sugar content and thus promote fermentation. In this temple of vinegar, Giuliano follows the rhythms of nature, creating unique essences from the produce of his garden.