Balsamic vinegar
Acetaia Castelli
You're right on time! Adopt a vine while they last.
Adopt

The project

Adopt a vine from the farm "Acetaia Castelli" in Rio Saliceto (Italy) and receive your harvest in the form of Balsamic vinegar at home. The Farmer Danilo will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt a vine from the farm "Acetaia Castelli" in Rio Saliceto (Italy) and receive your harvest in the form of Balsamic vinegar at home. The Farmer Danilo will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
Adopt a vine from our farm in Rio Saliceto (Italy). During the process of adoption you can choose a name which we will use to identify your vine. Balsamic vinegar is a top product of the Italian cuisine. There is evidence of Lambrusco vines in our lands that go back more than 2000 years, and many more have been found in the following centuries. Lambrusco grapes have roots in the history of our land and in the popular culture. A vine produces about 30 kg of grapes that, after processing, yields about 3 liters of balsamic. The procedural guideline for the production of the Balsamic Vinegar of Modena has quite specific rules, for example: the producer must exclusively use grapes of Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni varieties. The acidity level has to be minimum 6%, and it must necessarily be refined in the areas of Modena or Reggio-Emilia for a minimum of sixty days in high-quality wooden barrels such as oak, chestnut, mulberry and juniper. My family entered this history at the end of the XIX century, when Giuseppe Poli, my wife’s grandfather, set up a company for the production of balsamic vinegar and wine. Since then, the cultivation and production techniques have been transmitted and improved from one generation to another. And I now transmitted them to my son Andrea, the next owner of Acetaia Castelli. Our traditional and historical products received national and international recognition from experts of worldwide cuisine. The research for authenticity and quality are intrinsic in everything we produce. The purpose of our efforts is not a mere economic interest. Our fields are not certified Organic but so is the production system that we use for the production of balsamic vinegar. That is to say that, during processing, the product does not come in contact with any type of chemicals, the machines are washed with care after each processing with specific products and generally follows the norms of regulated Organic production. The productive life of a vine is around 30-35 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your vine die, we will replace them with no additional cost and assuring the delivery of your harvest from others.
What will you receive?
Each season we will send you a box with: 4 x __Balsamic Vinegar PGI Modena ”Quercia Rossa”__ (250ml bottles) The “Quercia Rossa” is a blend of the Lambrusco grape and wine vinegar without colourings, preservatives or thickeners. Aged during 6 months in oak barrels. Shelf life of ten years in good condition. 4 x __“Nerum” condiment__ (250ml bottles) The “Nerum” is a young and very thick and black balsamic condiment. Produced from boiled Lambrusco grape must and our wine vinegar. This product is 100% organic. Best served with hard cheese, meat or fruit. Shelf life of ten years in good condition. 4 x __Cooked grape must “Saba”__ (250ml bottles) The Italian “Maple Syrup” is the mother of Italian Balsamico. To obtain this sweet and delicate syrup it is necessary to slowly cook the grape must over open fire until it has been reduced to a forth. It is best enjoyed with desserts, ice cream, crepes, yoghurts and cake. In good condition it has a shelf life of 5 years. If you like [white balsamic condiment](https://www.crowdfarming.com/en/farmer/acetaia-castelli/up/adopt-a-grapevine-tebbiano-omagnolo-acetaia-castelli) as well, just visit our other project.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out. Products are sent between the end of November and the beginning of December. The Crowdfarmers will receive the harvest of August/September of the previous year because the balsamic needs time to mature.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
BPA-free
PGI

How does it work?

Meet the Farmers

Meet the Farmers

Adopt and plan your harvest

Adopt and plan your harvest

Let the Farmer and nature work

Let the Farmer and nature work

Receive your harvest at home

Receive your harvest at home

Adoptions available until the 14/11/2021
Delivery starting on the 02/12/2021

Adopt a vine

Name

Delivery country Spain

Final price:

102.50€ / Season

Includes adoption, preparation and shipment of the order.

Adopt
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BPA-free
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Product with history
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Farmer 360
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Family Farm
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Visitors welcome
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Additional analyses
Danilo Iotti
More than 100 years ago, my wife’s grandfather Giuseppe Poli, used to store balsamic vinegars in old wooden barrels in the attic of the family farm. Since then, the consumption of balsamic in the world has grown exponentially, perhaps too quickly. Although my family and I are aware of the great demand for balsamic vinegar in the current market, we defend with pride and satisfaction the philosophy that has allowed us to continue to be a family winery: "better little but unique than much as many others". Our vineyards have too many years of history to be tempted to make a vulgar product. Giuseppe managed to pass on his love for the vineyard and the production techniques to his son Aldo, my father-in-law. Aldo was the first of the family to register vineyards with the protected designation of origin of the province, Modena. In my life I have done many and various jobs: bricklayer, carpenter, dugarolo (the one who regulates the flow of water to the fields) but life in the fields has always been a passion and, still today, I do not consider it as a job but a part of me, of my history and this represents me. This year I turn 80 and I no longer have the same energy as before. My wife and I have dedicated our whole lives to the care of the vines and work in the cellar, keeping the family tradition. Now our son Andrea is the one who has the responsibility to write the future of this company. There are other people who work with us and help us in sales, administration and production. Everyone shares our passion and is part of our extended "family". This model of adoption of our vines encourages us to look to the future with optimism knowing that there are people who encourage us to continue to bet on quality and good work.
Danilo Iotti

"My son, Andrea, had the good fortune to meet the founders of CrowdFarming a few years ago, just before this beautiful project came to life, and was fascinated by it. He told me about the philosophy and passion that guides them and the importance of creating a direct link between the producer and the consumers. Becoming a farmer in crowdfarming was a natural consequence as I believe in the same values, and this project allows me to explain the characteristics of my balsamics and the story behind them. The market is complex and full of non-genuine products, but I am happy to see so many people who share our philosophy and I am relieved to know that I will be able to leave the company to my son who will continue to pass on our passion and history to all of you."

Acetaia Castelli
Acetaia Castelli
The name Acetaia Castelli comes from the street where it resides “Via Castelli”, so named not because there is a real castle but because historically it was the first street with two-storey houses. We are located in a small village, Rio Saliceto, in the province of Reggio Emilia, in the very heart of the Po valley. This land is characterized by hot and sunny summers and wet and cold winter, the perfect weather for the Balsamic vinegar production. This is a flat area, with many cultivated fields and lush vineyards, worked by friendly and welcoming people, where the Po river (the longest and the most important Italian river) flows north and where the Apennines mountain range rises in the south. This land is so rich in great products that it was recently renamed “Food Valley”. My whole family has strong roots in this area and I feel that their history and culture define me. It is an honour for me to see my factory growing, with the help of my family and to scatter a piece of our land in the whole world. The vineyards are irrigated by a system of drainage channels and sprinklers with water from the nearby river Po. We try to irrigate only when it is strictly necessary, according to the summer’s drought. We then have different plots of land with significantly different water requirements; we can say that on average a plant needs 1-2 m3 per year. In general, we try to keep a cultivation as genuine as possible, also exploiting natural fertilizers such as fermented cow manure, the grass is cut, chopped and left in the vineyard as a nutrient. Moreover the stalks and berries deriving from pruning and harvesting are composted and scattered again in the fields the following year. In the farm there are five men, three women and few seasonal assistants during the periods of harvesting and winter pruning. My wife, my son and his wife are working in the company, and we try to create a familiar and collaborative environment also with "external" employees. We firmly believe that a peaceful, inclusive and relaxed atmosphere leads to better products and a more prosperous company. Therefore we try to recognize, as far as possible, the appropriate remuneration for our employees, including seasonal workers, so that they are happy to do what is best for the good of the whole company. The charm of our products is that the whole vineyard’s production can be used for the balsamic vinegar, and since it is a natural preservative, it does not expire. We are members of a social winery in the city to which every year we give a small part of the harvest for the production of an excellent Lambrusco wine. We also have a small container for composting in which are placed the remains of pruning used to fertilize the family garden and fruit plants.
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Technical information
Address
Acetaia Castelli, Rio Saliceto, IT
Altitude
24 meters
Team
5 men and 3 women
Size
8 hectares
Irrigation
irrigation canals and sprinkler irrigation
Cultivation type
Irrigation agriculture
Location