In Reggio Emilia, there’s a family that measures time in barrels.

  Since 1997 Andrea Bezzecchi has overseen Acetaia San Giacomo, a small, artisanal acetaia or vinegar house on the outskirts of Novellara. His mission is simple and uncompromising: transform local, organically grown Lambrusco and Trebbiano grapes into balsamic vinegar using only cooked must—no added vinegar, caramel or shortcuts. The must is simmered over an open flame, then left to ferment and age quietly in a succession of wooden barrels.

Traditional balsamic vinegar (Aceto Balsamico Tradizionale DOP) is the heart of San Giacomo’s production

Must from a single harvest is aged in barrels of different woods for at least twelve years to produce Affinato, and twenty‑five years or more for Extravecchio. Over decades, evaporation and oxidation concentrate the must into a dense, ruby‑black liquid with an elegant balance of sweetness and acidity. Nothing is rushed; nothing is diluted.

Around this core are a series of condiments that explore other facets of the grape.  Essenza Bio is a blend of multiple vintages aged for more than seven years, with notes of dried plum, licorice and black cherry.  Il Condimento Bio spends up to five years in barrels, yielding a balanced sweet‑sour profile.  Agro di Mosto Bio is a younger vinegar aged for two to three years and prized for its tart yet delicate flavour. There’s also Balsamela, made from 100 percent Trentino apple must; Saba, a thick syrup of reduced grape must with raisin and caramel notes; and limited releases such as Signoria Gonzaga, aged in rare cherry and juniper barrels on historic estates. Every bottle shares the same ethos: pure, organic ingredients and patient ageing.