Guerzoni is a family farm, producing high quality organic and biodynamic balsamic vinegars from their own vineyards.

Lorenzo Guerzoni:

“Our story begins with my grandfather Arduino and grandmother Zina. After many years of work in the countryside in Modena Lowlands, using a lifetime of savings, they managed to buy an old cottage surrounded by vineyards. Their son Felice (my father) and wife Iride (my mother) began a progressive conversion of the vineyards into an organic and biodynamic model of agriculture.

Deep respect for nature and love for their work allowed them to overcome difficulties.

In the early 80s there still was no such thing as an organic certification in Italy, so my parents decided to contact Demeter, the Biodynamic certification body in Germany. In the same years their production of Traditional Balsamic Vinegar of Modena began.

Today our vinegar cellar is the only one in the world to hold both an organic and a biodynamic certificate and we are really proud of it.”

Lorenzo left home to study organic chemistry and returned to the family farm to begin developing Guerzoni from selling in local market stalls to a successful brand. Guerzoni now proudly supply high end restaurants as well as export their vinegars to different countries in Europe.

Throughout your subscription period, you will get to know some of Guerzoni’s rich and complex balsamic vinegars, aged between 5 & 10 years along with some other tasty surprises.


Lorenzo’s favourite dish to eat with balsamic vinegar is a regional speciality in Modena: Pizza alla crema di zucca. – Pizza with a cream of pumpkin base. But admits that any pizza’s flavours are enhanced with a healthy drizzle of balsamic.