Founded in 1862, the vinegar cellar is now managed by Italo Pedroni, a singular fellow and great raconteur, enamoured of his business. He makes five types of PDO Balsamico Tradizionale, named after family members, each with its own character, different ageing time and sensorial profile: Cesare, Claudio, Giuseppe, Umberto, and Italo. Production also includes five types of PGI Balsamico, jelly and cream also made with balsamic vinegar, and some wines from native vines. Next door to the cellars, the Osteria di Rubbiara, a cosy restaurant serving typical dishes.
