Our Story
Our Story
It began with a voice
In the 1980s, Herwig Pecoraro went to Modena to study singing. There, in addition to music, he learned a second trade: concentrating grape must over an open fire, running it through small wooden barrels—and letting time do the most important part of the work.
He brought this knowledge to Austria. Today, his son Mario runs the manufactory at Ölberg in Klosterneuburg, and with grandchildren Oscar is already the third generation in the Acetaia. What began in Modena has become a family story that thinks in decades, not months.
Herwig Pecoraro, Kammersänger
Herwig Pecoraro during the barrel tasting in the Acetaia.
From Modena to the Ölberg
Our Path
Herwig Pecoraro studies singing – and learns in the great Acetaias the craft of Aceto Balsamico.
During his first engagement at the Graz Opera, Herwig set up a typical „batteria“ in the attic of the first rental property: a barrel battery of five different barrels, the oldest dating back to 1959. This is where his first own balsamic vinegar began to mature.
On the Ölberg near Vienna, the barrel batteries are rapidly expanding – right in the middle of the Grüner Veltliner region, whose grapes are still the only ingredient in our Aceto Balsamico today.
On the Ölberg our unique Acetaia is built – and with it begins the professional production of the first Aceto Balsamico Tradizionale outside of Modena.
Mario Pecoraro takes over the manufactory and continues it with the same dedication—between the stage, family, and Acetaia.
Herwig, Mario and Oscar carry the craft forward together – on stage and in Acetaia.
Barrel No. 1 – covered with linen, as tradition dictates. Photo: René Langer
Three generations. Three maturing periods.
6 · 9 · 15
Oscar · Future
Apple Balsam made from Austrian organic apples. Fruit, curiosity, and the beginning of a new generation.
Mario Responsibility
The balanced Balsamic Vinegar of today. Nine years, five types of wood, and annual craftsmanship.
Herwig Origin
The deepest expression of family history. Fifteen years of patience, experience, and memory.
The craft
Time is our most important ingredient
Harvest
Organic grapes and organic apples from the region – the grape balsamic begins with organic Grüner Veltliner juice.
Fire
Fresh juice is concentrated over an open fire for many hours.
Wood
Barrels of various sizes and wood types influence the aging process.
Seasons
Summer concentrates, winter calms – in a Mediterranean attic climate.
Racking
Once a year, a portion travels from barrel to barrel – by hand.
Patience
Six, nine, or fifteen years – no shortcuts.
Barrel to barrel: the batteries in the Acetaia on the Ölberg. Photo: Michael Pöhn
We do not accelerate what can only come with time.
Origin & Responsibility
Rooted in Klosterneuburg
Pecoraro Balsamico connects Modenese knowledge with Austrian heritage. It is cooked, aged, and cared for in the family manufactory at Ölberg – with short distances, long-lasting barrels, and natural aging.
This is not an additional story, but part of the same attitude: What is to be passed on to the next generation must be created responsibly today.
The original battery – the oldest barrels date back to 1959. Photo: Michael Pöhn
Rest, wood, and time – a barrel lid in the warm light of Acetaia.
Trust
From the press
For over twenty years, Austria's gourmet media have accompanied our work – from the first portrait to the Falstaff tasting.
Servus Magazin
Gusto
Gourmet Magazine
Gourmet
Falstaff Opera Ball Edition 2017
Aurum
LebensArt
Welcome to our place
You can experience this world
During tours of the Acetaia we talk about Modena, the barrels, and the years in between. In the Refugio this becomes a celebration at the shared table – and in the collection, you take a piece of this story home with you.
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