Making Vinegar in Italy is a tradition dating back in time, inherited from father to son among vinegar producers. The turning point of such a fantastic tradition was 1962. At the time Giorgio Mengazzoli had a dream: controlling the secular handicraft tradition in Mantua Province and exporting it outside the city boundaries, worldwide.
Thus, simply and spontaneously as all the best things, Acetificio Mengazzoli started a prideful growth. A long time elapsed and Giorgio was followed by his daughter Elda and son Cesare, and production was diversified from wine to fruit vinegars, to the balsamic vinegar creams to Aceto Balsamico di Modena IGP, from salts to solid vinegars to be greated, but passion and bent of people constantly working and accurately selecting raw materials are always the same, developed and improved with the company and its supporters.
New technologies played a leading role in getting the best raw materials combined with handicraft, healthy and controlled production as at the company origins, but as the same time improving quantities and Mengazzoli branded product distribution all over the world. At present such a noble product of the Italian tradition is available in Europe, Asia, Africa, Americas and Oceania.
But there still is a dream, constantly enforced with the Acetificio with the bent and passion of workers and mainly with the awareness and acceptance paid in time by new and old customers as well.
Company Introduction
About the first premises where Acetificio Mengazzoli was established in 1962, was set up the production of its wine, apple and organic vinegar and seasonings were located in Italy in Mantua.
With the passing of time and thanks to a consistent company development and trading on the foreign markets, Acetificio Mengazzoli had to change facilities to profit from a bigger factory and warehouse, thus better complying with any customer requirement. The company Headquarters are today located in Levata di Curtatone, close to Mantua. A wide and function new building better complies with the Acetificio requirements. Aceto Balsamico di Modena I.G.P. and Aceto Balsamico Tradizionale di Modena DOP are instead produced in our Acetaia located in Mirandola, in the near province of Modena.
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A green horizon season after season In this land of ours, defined and hosted by italian mountains, our product is created, grown, and matured led by seasons that gradually change from long sunny periods to never-ending, misty cold.
High technology for good taste and healthy life
Our production is submitted to the biological quality control system by QCertificazioni srl, Institution body authorized by MIPAAF for organic certification.Switching to the biological production has been extremely natural for our Company as we have always followed the traditional methods transmitted to us by our ancestors for each production process.
Our organic products are in compliance with CE 834/2007 and 889/2008 regulations. Mengazzoli offers to its customers also biological products in line with the Canadian Standard COR and the USDA NOP standard for the United States of America.
Our production sites are certified according to IFS Food and BRC voluntary standards. Our quality management system is certified ISO 9001 while our supply chain tracking system has been declared ISO 22005.
Certification
FAQ
How to have a order? 1.Inquire by email to confirm order(quantities, payment terms, delivery time etc.)
2.Sales will make the Proforma Invoice(PI) and send it to your email address.
3.Customer or client will make the payment against the Proforma Invoice(PI).
4.We will start producing the order when we have received the payment.
5.We will inform our customer or client purchase order situation timely.
6.We will arrange shipment, or otherwise agreed, after 100% payment confirmed.
