We have been producing Traditional Balsamic Vinegar of Modena since the 19th century

Since ancient times
In order to better understand the genesis of the company Bellei Luigi and Sons Ltd., we have to go back to 1600, when the Belleis were responsible for the management and cultivation of vast agricultural lands, owned by powerful local lords.

It is within this framework that the Belleis always cultivate love and devote their vast experience to the production of Balsamic Vinegar of Modena PGI, noble heritage from the Dukes of Este to all people of Modena. Since the late nineteenth century the Bellei family has been producing Balsamic Vinegar for personal consumption. Over the past 25 years we have increased production in order to meet the market diverse needs and we have extended our vinegar factory up to more than 3,000 barrels of fine wood.

    3000 barrels of fine wood
Despite of its strong business expansion, the management company still maintains its family-like business character. Mr Bellei, an expert on grapes and all its derivatives, has transmitted its experience and philosophy in respect of quality and authenticity of genuine products to all those who follow the production, ensuring a consistent product quality and a strictly controlled purchase system of all raw materials. His daughter Mariangela Bellei, however, is in charge of the sales and marketing policies of the whole company.

Our trade policy is based not only on sales increase, but also on the search for ever higher levels of quality. For this reason, the "Bellei" Balsamic Vinegar PGI of Modena is known worldwide for its excellent quality.

Certified quality
The balsamic vinegar of Modena has been awarded PGI status ((Protected Geographical Indication, Reg N. 583/2009) on 3rd July by the European Union. In order to keep his PGI status, the Balsamic Vinegar of Modena must be produced and matured exclusively in the territories of Modena and Reggio Emilia. Its production requires the use of grapes from only 7 typical varieties of Emilia Romagna , the only ones that can give the product its characteristic sweet and sour taste: Lambrusco, Sangiovese, Trebbiano, Albana, Fortana and Montuni.

By law the Balsamic Vinegar of Modena PGI must be aged in precious wooden barrels for a minimum of 60 days, while the same can boast the word ‘INVECCHIATO’ (aged), only after spending over 3 years in precious wooden barrels.

After the Balsamic Vinegar of Modena was awarded Protected Geographical Indication (PGI), several additional controls were introduced for both the raw materials used according to new law parameters and the finished product. The Certification body appointed by the Ministry for such checks is called CSQA. This is to ensure constant and rigorous quality and integrity of the Balsamic Vinegar of Modena.