Acetaia San Giacomo traces its origins back to the mid-1500s, nestled within the historic Corte Faragosa farmhouse in the serene Emilian countryside. The name "San Giacomo" hails from Via San Giacomo Maggiore in Cognento di Campagnola Emilia, where the passion for crafting Lambrusco and traditional countryside products first flourished thanks to the dedication of our parents.

In those early days, each family had its unique methods and recipes for producing Balsamic vinegar, creating a fascinating tapestry of flavours and techniques. Over the years, the number of barrels at Acetaia San Giacomo grew, infusing the air with the rich scents of cooked must in autumn and the alluring aroma of maturing Balsamic vinegar in the summer.

In 1994, the natural succession of the vinegar factory occurred, ensuring the continuation of tradition despite the passing of the family's patriarch. This transition marked a pivotal moment, allowing the legacy of Balsamic vinegar craftsmanship to endure.

As time progressed, Andrea, after completing his studies, dedicated himself to the art of Balsamic vinegar production, expanding the business and relocating to Novellara for more space. The move to the spacious barn of Corte Faragosa in Novellara was a conscious decision rooted in respect for nature's rhythms and agricultural heritage.

The inauguration of the new headquarters in 2005 symbolized a commitment to tradition and sustainability, with the Corte Faragosa serving as a teaching centre for the University of Gastronomic Sciences of Pollenzo. Today, Acetaia San Giacomo continues to honour its legacy, welcoming curious travellers from around the world to experience the timeless artistry of Balsamic vinegar making.