Acetaia is an Italian word that does not have a direct translation in English. It means a facility that makes vinegar, so an antica acetaia is a very old vinegar producer, and Cavedoni is very old indeed. In fact, the Cavedoni family established their artisanal acetaia five generations ago in 1860 just south of Modena, Italy.  One of the oldest balsamic producing facilities in the world, Cavedoni has the very oldest aging cellars in Modena where all great balsamic vinegars are produced. Palo Cavedoni continues his family’s tradition making his exquisite vinegars completely in the old method, aging the vinegar in old barrels of different types of wood, including oak, chestnut, cherry and juniper. Most importantly, Cavedoni’s balsamics are completely natural, with no adulteration from additives such as caramel or sugar. The resulting taste and sweetness is complex and natural with a perfect viscosity.