Acetaia Le Aperte

  • Acetaia Le Aperte

    The high quality “Le Aperte” balsamic vinegars are mainly made with sweet wine musts manufactured following the traditional methods passed down orally through the years.


    The traditional methods passed down orally are at the base of the acetaia “Le Aperte” production. Passion and dedication are the guardians for knowledge impossible to find in recipe books.

    The Azienda Agricola “Le Aperte” belongs to the Mantovani family since the beginning of the last century, but the Acetaia project is relatively new.

    Antonio Mantovani, the owner of the Acetaia, started it about 10 years ago. The idea came during one of the surveys he did to the farms of Modena and Spilimbergo when he was working as agronomist. Antonio became part of the family, thanks to frequent vinegar tastings.

    The farmers initiated Antonio to their ancestors’ secrets and to the best techniques to transform grapes in Aceto Balsamico di Modena. Antonio learnt these secrets and methods and brought them back to his family business.

    Area of production

    The company is in San Felice sul Panaro. According to historical registers, its name indicates a place or territory where the horizon is open wide and free from small or spontaneous vegetation.

    The soil is rich in clay and becomes particularly dry in summer heat. For this reason, not many high plants can grow in these conditions. Only grapevines perfectly adapt to these circumstances. These soils so rich in clay are also very rich in potassium, which helps the synthesis of sugars.

    For this reason the sweet musts produced by “Le Aperte” are particularly suitable for the production of Balsamic vinegar of Modena.

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