Acetificio Varvello

In 1921, Giovanni Varvello, in the warehouses under his home in Via Nizza 135, in Turin, founded the "Stabilimento Italiano l'Aceto" [Italian Vinegar Establishment]. Giovanni Varvello was the first in Turin to have the idea to produce one product – vinegar, a condiment that is poor in excellence – on an industrial scale, which up to then had been produced at home by every family. His intuition was a winner, in short time making Varvello one of the major producers of Vinegar in Italy. In 1961 – in his sons’ hands – it moved to La Loggia in Strada Nizza 39, where its headquarters still are today. The company is still headed by the Varvello family, by now joined by the third generation, and a fourth already prepared to join in… Varvello has continued to invest over the years, so alongside the ultramodern installations and completely automated bottling lines, the personnel who work there have undergone a personalised training programme. The cellar Varvello Vinegars, like the great Italian wines from which they come, age in wood, in ash casks from Slavonia and American larch (with a capacity of more than 20,000 hectolitres on almost 80,000 total): four months for white wine vinegars, more than a year for reds. This is the secret of the goodness that makes a particular bouquet special and unique to Varvello vinegars, a record dedicated to taste and quality! The product In Piedmont – a land of great wines – the wine-making tradition is an ancient art, and the ability to select the wine if fundamental to obtaining the best vinegar: Varvello has always selected its suppliers based on strict criteria of quality and trustworthiness of service, since this is the secret of a unique product: a good vinegar doesn’t just come from a good wine, it requires skill and experience; these are the values that make Varvello a high quality product. In 2010, after more than 4 years of study, trials and analyses, Varvello concluded a line for producing and bottling the creams made with Aceto Balsamico di Modena I.g.p. [Balsamic Vinegar of Modena]. The product is a real topping, and its uses can vary easily between sweet and savoury pairings. And last, towards the end of 2010, Varvello also started production (by now about 40% of its needs) of renewable energy thanks to a new photovoltaic installation! In more than 90 years, the company policy has never changed: QUALITY, TRADITION AND TECHNOLOGY to serve the consumer! Names and numbers Varvello manages to better diversify its own production: - 2 own brands by which its products can be identified: “Royal Vinegar” RED line and GOLD line top of the range - Private label for big chains (Auchan, Carrefour, Crai, Metro, Lombardini, and still more) - Food industry with brand name products (Sasso, Carapelli, Cirio, Ardoino, Isnardi, Berni, Louit Freres, Saclà and still more) - Italian and European food industry with sold by weight vinegars (Berni, Di Vita, Polli, Saclà, Khuene, Riojanas, Berner, PersFood, Ellsey, Hengstenberg and still others). More than 16,000,000 litres of wine vinegar, around 2,000,000 Aceto Balsamico di Modena I.g.p. [Balsamic Vinegar of Modena], more than 1,500,000 of condiments, more than 40% production for export... these are the numbers that make Varvello the ideal partner.