ACETAIA AL LIVEL - Az. Agr. Simonazzi Fabio

Acetaia al Livel by Fabio Simonazzi is located in Gualtieri, within the traditional area of Reggiano balsamic vinegar. Here, the Aceto Balsamico Tradizionale di Reggio Emilia DOP takes shape, the dark and dense balsamic that requires at least twelve years of aging in wood before it can be called such. The regulations set the threshold, but it is time that does the work: season after season, the wood imparts its essence to the must, reducing it to a concentrated essence that allows no shortcuts. It is craftsmanship brought to its purest form, where the acetaio merely governs a very slow process. The company opens its doors to visitors and guides them through tastings directly from the barrels: a way to understand, spoon in hand, how waiting and wood transform the must into density and sweetness. It's worth stopping in Gualtieri to follow this transformation where it actually happens, and to measure how little is needed — and how much time it takes — to obtain something essential.

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