OUR STORY

HERE, WOMEN DRIVE THE ENTERPRISE

Above all, it demands a unique ability to connect with the world, delving into nuances and exploring endless opportunities for taste, all while maintaining a unified vision: the creation of a luxury Balsamic brand of exceptional quality. In this family-run business, Gloria and her daughter Angelica are bringing Balsamic into the future. Here, there is an innate ability to empathise with others, to recognize their thoughts and emotions, and to innovate in a unique region by crafting products that stand out. Their innovative Balsamic condiments and condiments reflect seductive ideas, offering culinary journeys deeply rooted in a love for home, the land, and their origins. Because here, everything is done with heart.

LINO: A MAN WHO SPOKE
THE LANGUAGE OF WOMEN

Lino drew inspiration from the land where he lived to create an Acetaia, in a region where the culture of the vine has existed since Roman times, when the Romans of Aquileia produced Saba, the cooked must that sweetened dishes and also served as a digestive. Beneficial drops that elevate both taste and spirits, granting Balsamic the title of exclusive prestige. Lino drew inspiration from the land he lived on, envisioning a vinegar works in a region with a long-standing tradition of viticulture. Since Roman times in Aquileia, this land has produced saba, a cooked grape must, used to sweeten dishes and aid digestion. These precious drops elevate both flavour and spirit, earning Balsamic its prestigious reputation.

OUR VISION

We aim to enrich gastronomic experiences and inspire culinary creativity by transforming our Balsamic and sauces into extraordinary condiments. Through this, we open the door to new and complex gastronomic horizons.

OUR MISSION

To bring the pinnacle of taste to the tables of gourmets and discerning lovers of quality, making Balsamic and our refined products exclusively accessible to all.

WE LET TIME RUN ITS COURSE

We do not chase time; we walk alongside it. The perfection of taste, the impeccable refinement of the aromas, and the intensity of the color of our Balsamics are all children of time. Here, always under the Acetaia, we start from one point: if you give time, you get time in return. Time to create, time to reflect, time to astonish, time to imagine, time to understand, time to savor the pleasures of life. Our Master Acetaio is not in a hurry; he has made a pact, and time keeps it. It grows its children and educates them so that they are the best Balsamics in the world everywhere, proudly showing them as if they were his jewels. The master does not rush and walks slowly among the barrels, whispering words of love.

1958

The Midolini company is founded with the purchase of its first hectares of vineyards in the Colli Orientali, in Friuli
1959

Lino discovers the health benefits of Balsamic through historical research on the ancient Romans of Aquileia.
1960

Friends and producers of grappa and beer gift Lino his first barrels, enabling him to experiment with the production of Balsamic in Friuli.
1961

In the autumn, the company begins its first cooking of musts from native grape varieties.
1966-67

Europe’s most renowned coppersmith, Renzi, supplies Midolini with its first sets of barrels made from precious woods.
1970

Lino discovers the value of local woods for aging and refining Balsamic.
1975-80

Lino completes the acquisition of vineyards in the Colli Orientali of Friuli, making Midolini the largest single estate in the region.
1990

Gloria, part of the second generation, joins Lino in running the family business.
1998

Acetaia Midolini is entered into the Guinness Book of World Records as the largest balsamic vinegar cellar in the world.
2000

Gloria revolutionises Balsamic production by introducing new product lines and enhancing the company’s branding.
2001

Lino’s two daughters, Gloria and Raffaella, become the owners of Midolini.
2005

Gloria explores the pairing of Balsamic with chocolate, leading to a collaboration with Majani to create a praline filled with Midolini Balsamic.
2014

The company begins a partnership with the University of Udine.
2015

Gloria, passionate about cooking, publishes her first recipe book explaining how to use Balsamic as an ingredient.
2016

Gloria’s cookbook wins the Gourmand World Cookbook Award.
2017

Angelica, part of the third generation, joins the company, focussing on innovation and initiating global expansion.
2018

A new line of compotes and sauces based on Midolini’s balsamic condiments is launched.
2018

Midolini begins a partnership with the University of Trieste.
2019

The company achieves FSSC 22000 certification.
2020

Collaboration with the chef at Bulgari Tokyo begins.
2021

The company opens a new market in Australia.
2022

Midolini collaborates with FAI, the National Trust for Italy, for the Autumn Days at the Vinegar Works.
2023

The company opens a new market in Miami.
2024

Midolini launches its first line of organic products.
2024

The new GIFT KIT is unveiled.
2025

The company opens a new shop in Manzano.
2025

Midolini participates in TASTE Florence.

HAVE YOU EVER VISITED A VINEGAR CELLAR?

This is a destination worth the journey.

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