//start hide sticky header on scroll down, show on scroll up //end

The vinegar loft where time, memory and passion meet

A small villa in a quiet residential neighbourhood of Magreta. At first glance, it looks like a house like many others, but once you step inside, you enter a personal universe made of passions, memories and curiosity. Antique maps on the walls, vintage motorcycles, books telling the story of 19th-century balsamic vinegar: every object seems to introduce a story. Then you climb the stairs and, under the roof, you reach the vinegar loft. This is where the story truly takes shape.

The story

A master taster, Valerio Giacobazzi grew up with the aroma of cooked grape must. As a child, he helped his grandfather carry the vinegar up to the attic, where old sets of barrels rested, some dating back to the 19th century.

At that time, the family was large: twenty-four, twenty-five cousins playing in the same courtyard. The household revolved around the figure of the rezdora, the woman who preserved the rhythms of domestic life and also took care of the vinegar loft. In the kitchen there was always a small barrel, used to top up the bottles consumed at the table, because those who owned a vinegar loft also had the privilege of using this precious condiment often.

Today, families are smaller and many domestic vinegar lofts have disappeared, sold or forgotten. Valerio, however, has chosen to continue preserving this tradition.

And yet his life has not been made only of barrels and grape must. “I designed cars all my life and enjoyed it enormously,” he says while accompanying visitors into the attic.

A foundry pattern maker since 1971, he has worked with some of the greatest icons of Italian motoring, from Ferrari to Lamborghini and Maserati. During his career, he also collaborated with the renowned designer Giorgetto Giugiaro, contributing to the development of the Maserati 338. It was a profession that led him to stand out in his field, achieving second place worldwide.

Today, in retirement, Valerio has not stopped. He continues to write for automotive magazines, testing new models and describing the world of cars with the same enthusiasm as ever. At the same time, he devotes himself to the care of the family vinegar loft, welcoming visitors together with his wife Cinzia.

The vinegar loft

The attic is a surprising place, almost a small personal museum. Here, two passions coexist: balsamic vinegar and automotive design. Among the sets of barrels are tools of the trade, models and objects connected to the world of cars, together with curiosities collected over the years. Among them is a collection of wooden spoons from different continents, from Africa to Asia and Europe, used to hold the cloths in place on the barrels.

Every detail tells something, but not everything is revealed at once. There are curious objects, such as jars containing forgotten balsamic vinegar that, over time, has turned into a compact jelly. Small surprises that invite visitors to observe, ask questions and let themselves be guided by the stories of Valerio and Cinzia.The tasting takes place directly in the vinegar loft, among the barrels, in the place where time does its quietest work.

Visits

Visits are led directly by the owners: Valerio welcomes guests in Italian and French, while Cinzia is available for visits in English. Small private events with external catering can be organised on request. The vinegar loft is located in the attic of the house and is not accessible to people with reduced mobility.

www.acetaiavaleri.it

Related Articles

The company has introduced two important innovations that reflect its ongoing commitment to developing products that combine quality, convenience and the authentic heritage of Italian gastronomy. First unveiled at TuttoFood 2026, the new extra fruit spreads in tubes and the ‘Nduja sauce in convenient single-serve sachets have been designed to meet the growing demand for...

Some companies produce extra virgin olive oil; others use each harvest to tell a story of land, culture and identity. Frantoio Moro belongs to the latter. For the historic Tuscan producer, 2026 is proving to be a particularly important year, marked by awards from some of the most authoritative institutions in the olive oil sector....

Products Ca’ de la Pasina produces top-quality Jam, Marmalade, Pâté, Sauces for first courses, Sauces to accompany meat, fish, shellfish, cheese, vegetables, Tomatoes in Oil for starters and side dishes for meat and vegetables, Mayonnaise and Mustard. And we also produce “Pesca Bellini” (our registered trademark) peach juice, the first and only “original” base created...

With more content, more diversity and a brand new Pet Food and Nutrition Forum, Fi Europe 2026 is poised to be one of the biggest editions yet as it returns to Frankfurt. Registration is now open for Fi Europe 2026, as the world’s leading food ingredients event returns to Messe Frankfurt, Germany from 17–19 November....

Secret Link