Andrea Bezzecchi, owner of Acetaia San Giacomo, is the man behind some of the most exceptional vinegars on the planet. In Andrea’s region of Italy, it is common for families to have a “batteria” (set of barrels) in their homes. These barrels are used to make small amounts of balsamic vinegar, mostly for personal use, or to give as gifts (historically, they were often part of the wedding dowry). The batteria and the liquid gold inside are still commonly passed down from generation to generation. Andrea inherited just such a batteria from his father, and law degree in hand, decided to build a business. 

Andrea made a name for himself with balsamic. Nearly all balsamic producers reduce time and cost by starting with vacuum concentrated grape must. But Andrea’s grape must is made from fresh local grapes, cooked over direct heat. Likewise, nearly all balsamic producers blend their “traditionally made” balsamic (that vacuum concentrated grape must) with cheap wine vinegar. Andrea does not. Inside each of his bottles is pure fermented balsamic, totally uncut. There is no question: you cannot find a better balsamic than this.  

After making a name for himself in balsamic, Andrea branched out to craft wine vinegars, which have now become a staple in nearly every kitchen we serve. Most commercially available wine vinegars are made from cheap, low quality wine, but Andrea’s wine vinegars all begin as lovely wines you would be happy to drink. Again, unlike most wine vinegars, Andrea spontaneously acidifies the wine in barrels for 9 months through very slow, static oxidation, and at a natural temperature. He does not pasteurize, dilute, or use forced oxidation or heat to speed up production. His slow process allows his wine vinegars to obtain strong, undiluted acidity with a lot of character, without ever being aggressive. They are floral and aromatic; pure, alive, and intense.

Small batch. Full flavored. Bright. Never diluted.