In the heart of Sorrento, inside Villa Zagara, Nino Apreda has created the only balsamic vinegar factory in Southern Italy, where he produces a delicious balsamic vinegar with historical roots in Roman Campania Felix in the 1st century BC.

Nino Apreda – part of a historic Sorrento family devoted to hospitality and already highly regarded for his excellent olive oil, began this passion by chance when, thanks to a friend, he discovered balsamic vinegar and was captivated by its deliciousness (it has nothing in common with industrial vinegar).

Balsamic vinegar is a condiment made from cooked grape must, a thick, aromatic sauce, sweet on the palate with an aromatic aftertaste, originating from the Roman defrutum.

In Italian tradition, a balsameria is a family affair, passed down from father to son. It’s a custom we too began, as an act of love and faith in the future.

(Nino Apreda)

Nino became passionate about its history and decided to try and bring to life a product already used by the ancient Romans in the flourishing Campania Felix region, as evidenced by the excavations at Pompeii. A condiment for which the Sorrento Peninsula was an ideal location, as its sun-kissed vineyards grow grapes rich in sugars.

Thus, in 1998, Nino Apreda began producing his balsamic vinegar in fine wooden barrels, inspired by the ancient traditions of his homeland. Thanks to the teachings of his mentor, Maestro Angelo Valentini, he became an “oxologist” himself, the curator of production, the one who cares for, observes, and supervises the various woods, ensuring, without rushing, that the aging takes place properly.

Today, Nino enjoys experimenting with aging in barrels of various woods, innovating with those made by combining the finest woods—cherry, oak, black locust, mulberry, ash, acacia, pear—and waiting up to 25 years for the cooked grape must to develop the right aromas and dry until it reaches the perfect density and flavor.

Today, the Balsameria di Villa Zagara is the only one south of Rome that creates a balsamic vinegar made with a blend of grape varieties, musts from different vintages, and different woods.

Nino has the perfect balsamic vinegar for every recipe: use it as a sorbet or granita, to season legumes and chestnuts, to make savor (a jam made from cooked must), to flavor bread, polenta, parmesan, strawberries, and desserts, especially chocolate.

Hearing the story of balsamic vinegar and tasting it in the Villa Zagara production room is truly extraordinary, where beauty and goodness, nature and human touch come together in perfect harmony.

The Secret

From the 16th century until the post-war period, cooked must was the only delicacy for the less wealthy social classes, used to sweeten various foods, as sugar was very expensive.

Useful Info

La Balsameria di Villa Zagara
Via Strettola San Vincenzo 3
80067 Sorrento, Napoli
Tel. +39 349 5677276
info@villazagarasorrento.com

Visits by reservation, 90 euro with tasting