Giuseppe Giusti

Modena vinegar makers since 1605, the Giusti family now runs its acetaia in the 17th generation. Every Giusti balsamic vinegar ages in the family's collection of thousands of wooden casks, many of them centuries old.

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About Giuseppe Giusti

Based in
Modena, Italy
Founded
1605
Known for
barrel-aged Balsamic Vinegar of Modena

The Giusti family has been making vinegar in Modena for more than four centuries, and the business is now in its 17th generation. The vinegars age in thousands of wooden casks, many of them centuries old.

Giusti says the older a cask, the better it releases the aromas of the wood into the vinegar.

The family's records go back to 1605, when Giuseppe and Francesco Maria Giusti were entered in the Duke of Modena's register of local businesses.

Giuseppe Giusti questions

How does barrel aging change Giusti balsamic?

Balsamic vinegar ages in wooden casks, and the longer it ages, the denser, meaning thicker and heavier, it becomes. The official rules for Balsamic Vinegar of Modena set a higher minimum density for vinegar labeled invecchiato, aged at least three years, and higher again for riserva, aged at least five. Giusti ages its vinegars in thousands of casks, many of them centuries old, and says the older the cask, the better it releases the aromas of the wood.

What does IGP mean on balsamic vinegar?

IGP (Protected Geographical Indication) is a European Union label for food tied to a place, where at least one stage of production happens in that area. Balsamic Vinegar of Modena IGP is grape must, the juice pressed from grapes and often cooked down, blended with wine vinegar and aged at least 60 days in wood. Traditional Balsamic Vinegar of Modena DOP, a stricter label requiring every step in the region, is made from cooked grape must alone and aged at least 12 years.

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