Artisan: Gran Deposito Aceto Balsamico di Giuseppe Giusti
Location: Via Quattroville, 155
41100 Lesignana – Modena - Italy
The first documentation about the involvement of the Giusti family with Balsamic vinegar was in 1605, with the name of Francesco Maria Giusti found in then-existing Artisan and Merchant Guilds, as an already established specialty provider of typical Modenese food, and above all, Balsamic Vinegar—already considered a specialty of the family.
The research was done by Giuseppe Giusti's ancestors during the 1800s, a very active era of the Giusti’s, when Pietro, Giuseppe and Riccardo attended to the famous European tradeshows, the 1889 and 1900 “Exposition Universelle de Paris”, presenting 30, 50, 100 year old vinegars, which brought them many prestigious medals, of which 14 are gold.
In 1863, during one of these expositions, Giuseppe Giusti officially presented his "Golden Rules", to obtain a “Perfect Balsamic Vinegar”. It is one of the first documents explaining how to make Balsamic Vinegar, historically known as “The Giusti Recipe”.
In 1929 the King of Italy, Vittorio Emanuele III, decided to name Giusti the Official Supplier of Balsamic Vinegar to the King, bestowing the privilege of exhibiting the Patent of the Royal Family of Savoia.
Giusti is led today by Luciano and Claudio Stefani, father and son, nephew of Giuseppe Giusti, the last of a 15 generation family who first introduced them to the secret of balsamic when they were very young. Their mission is to cure the precious balsamic, inviting the world to taste their delicious syrup in many different ways and recipes.
They cure the product in 600 centuries-old casks that are responsible for the well known “Giusti aroma”. Giusti's balsamic vinegar is based on their ancient recipe, first documented in 1863 and used ever since.
Their products are a crescendo of complex aromas and flavours, characterized by a lustrous brown color; a rich and harmonious balance of fragrances taken from high quality, natural ingredients (must of local grapes and vintage wine vinegar) and the various ancient woods of the barrels from which it is extracted.
Recently they have been awarded with the maximum score in Superior Taste Award in Brussles (2006, 2007, 2008), and with the first place at NASFT's Summer Fancy Food Show 2008 in the category “Vinegars”.
Don Vito says: In the first months of Avanti Savoia's business, we concentrated on selecting the "best of the best" artisan-made Extra Virgin Olive Oils, and one day Doug called to ask me to find a good source of high quality Balsamic Vinegar.
Following my knowledge about traditional Balsamic Vinegar, I decided to start with the oldest producer of Balsamic Vinegar of Modena, and discovered that “Gran Deposito Aceto Balsamico di Giuseppe Giusti” was the oldest producer.
Then Doug and myself visited them, and during the visit Doug and Kathy (Doug’s wife), were surprised to discover the smooth taste of a real Balsamic Vinegar of Modena. My wife and I were excited to see and touch barrels hundreds of years old, still working to produce “Aceto Balsamico Tradizionale di Modena”, widely considered as one of the food treasures of the world.
FAQ: Aceto Balsamico Tradizionale
Only two consortia produce true traditional balsamic vinegar, Modena and Reggio Emilia of Italy.
Reggio Emila (Aceto Balsamico Tradizionale di Reggio Emilia) designates the different ages of their balsamic vinegar by label color. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label indicates the vinegar has aged for 25 years or more.
Modena (Aceto Balsamico Tradizionale di Modena) uses a different system to indicate the age of their balsamic vinegars. A cream colored cap means the vinegar has aged for at least 12 years, and a gold cap bearing the designation "extravecchio" means the vinegar has aged for 25 years or more.