Varvello's vinegar factory was founded in 1921 in Turin, Piedmont, by the entrepreneur Commander Giovanni Varvello thanks to an intuition: he understood before anybody else the need to use quality wines to produce an equally noble vinegar on an industrial scale. From a land of great grapes and wines, he began to make great Italian wine vinegars. After the Second World War, the years of the economic boom saw the Varvello company grow continuously and in 1961 the founder’s sons, Gianfranco and Piergiorgio, decided to transfer the business to its current location in La Loggia, Piedmont (via Nizza 39). Varvello was increasingly asserted as a leading company in its sector. Numerous collaborations then started with the major brands in the food sector. But the real turning point came in the early 1970s, when a new type of table vinegar was launched, RISERVA, aged in oak barrels and made from superior quality wines. In a short time this new intuition became a point of reference for the whole classification and restored the "nobility" of vinegar. Even now Varvello vinegars like great wines mature in wood, in Slavonian oak and American larch barrels: this is the secret of the goodness of the particular bouquet that makes Varvello wine vinegars unique. The advent of the Third Millennium is full of challenges and new opportunities. Organic vinegars are born and, in a short time, we become a reference point for an industry that intends to grow with respect to the environment. The third millennium marks also for Varvello the beginning of new company policies regarding the environment and the development of projects on the production of energy derived from renewable sources. In 2015 the Acetaia of Bastiglia first appears next to the historic Piedmontese factory of La Loggia, in the heart of the typical Modena area of the production of Balsamic Vinegar of Modena PGI. Thus a new warehouse and a production area is dedicated to the glaze with balsamic vinegar of Modena PGI.
