1605. In Modena, a family begins to fill cooked grape must into wooden barrels and offer what ripens within to a royal table. Four centuries later, Acetaia Giuseppe Giusti is one of Italy's oldest continuously producing vinegar manufacturers. King Vittorio Emanuele II appointed them purveyors to the House of Savoy, and their gold medals still adorn the labels today — holding a bottle of Giusti means holding a piece of European culinary history.
The Acetaia is located in Modena, in a family business housing centuries-old barrels made of oak, chestnut, cherry, and ash. Within them ripens what is known as "La Ricetta Giusti" — the three rules Giuseppe Giusti established in 1863 at the agricultural exhibition in Modena: good grapes, good barrels, patient time. The grapes come from the hills of Emilia-Romagna, primarily Trebbiano and Lambrusco.
The Medal System: How to read the aging levels
On Giusti's labels, you will find a series of gold medals — from two to five. They indicate the class of the Aceto: more medals mean longer aging in progressively smaller barrels, denser consistency, and a more complex flavor. This allows you to see at a glance which class you are looking at — from the everyday 2-medal Aceto to the festive 5-medal drop.
What distinguishes Giusti from other Acetaie
Three things: the barrels (many from the 18th and 19th centuries, irreplaceable, imparting the flavors of their centuries to the Aceto), the consistency (Giusti is considered one of the densest Acetos in the region), and the range — from Aceto Balsamico di Modena IGP to Condimento Bianco to Tradizionale DOP, all from one house.
Which Giusti to use for what
2 or 3 Medaglie d'Oro — the everyday balsamic of the Giusti family. Vinaigrettes, dark sauces, grilled vegetables, strawberries.
4 Medaglie d'Oro — the Sunday vinegar. On ripe Parmigiano, pan-fried foie gras, panna cotta.
5 Medaglie d'Oro & Tradizionale DOP — the top class. Drop by drop on ice cream, on cheese, in the reduction of a sauce composition. A few drops carry the entire dish.
Frequently Asked Questions
Are the gold medals on the labels actual awards?
Yes. Giuseppe Giusti won fourteen gold medals at international fairs between 1859 and 1900. The number on the bottle still serves as a classification symbol for the aging levels of the Aceto.
What is "La Ricetta Giusti"?
The written three basic rules for good Aceto Balsamico, formulated by Giuseppe Giusti in Modena in 1863: selection of grapes, quality of barrels, aging time. The document is part of the family archive and is still maintained by the Acetaia today.
Which Aceti with the DOP designation can I buy?
Aceto Balsamico Tradizionale di Modena DOP from Giusti comes in two classes — Affinato (at least twelve years) and Extra Vecchio (at least twenty-five years). Both are top products of the region and accordingly rare.
Which other Acetaie do you offer?
In addition to Giuseppe Giusti, we carry Acetaia Malpighi, Il Borgo del Balsamico, Acetaia Mussini, and Fattoria Estense. An overview of all vinegars can be found in the Vinegar collection.
