In 2021 Varvello celebrated a hundred years in the vinegar business: four generations of a family all sharing the same scrupulous selection of ingredients, high quality standards, respect for the environment and sustainability, and constant innovation. At the cellars at La Loggia, from which the whole production chain is controlled, the air is filled with the inebriating scents and aromas that come from oak and larch barrels of expertly aged vinegars. Alongside the lines for the table (Oro, Aceto Reale) and for catering (Gran Sapore), are the Biologica organic line and the Alta Gamma line produced for fine gastronomy and international cuisine. Last but not least, the company has decided to expand it production to a selection of vinegars made with monovarietal wines: hence Barbaresco and Barolo (to serve with meat), Prosecco (risottos, salmon), Chianti (game) and Pinot Grigio (game). The range is rounded off by vinegars produced with Piemontese whole black rice (ideal for salads and sushi) and organic apples from Piedmont and Trentino (which can even be drunk on its own!), while the PGI Balsamico di Modena, aged at least 12 years, enhances the table in glazes and condiments.
