Acetaia Fattorie Canossa di Giancarlo Cavazzoni

Giancarlo Cavazzoni's Acetaia at Fattorie Canossa commands the ancient art of balsamic fermentation in Cavriago, deep in Reggio nell'Emilia's documented zone. Here, the Aceto Balsamico Tradizionale DOP emerges through patient decades—a minimum twelve-year maturation in wood transforms must into dark, syrupy vinegar of uncommon intensity. Each barrel's slow oxidation and concentration yield the acidity and caramel complexity that define this protected origin, made only within the consortium's 42 municipalities and by stringent ancestral method.

Contacts