Quality calls quality.

For a long time the company was using the advice of IASMA (Agricultural Institute San Michele of Adige) for their research on vinegars, the wines and the musts used and, for the chemical analysis, of the UIV (Italian Wine Unions) in order to create a database that can help to establish the origin of wine and musts. However, it is not the only one. We have a close collaboration with the University of Gastronomic Sciences of Pollenzo, to develop a research project that aims to assess the shelf life (scientific validation of the conservation term) of the products, more particularly of the cream / glaze based on Balsamic Vinegar of Modena PGI. This project also involves the Faculty of Agriculture of the University of Turin, as a technological support university that carries out specific research on the products (analytical, instrumental tests and panel tests).

In addition, for the research and the selection of qualified personnel in the wine sector, Varvello relies on the Faculty of Agriculture of the University of Turin and the Alba Wine School. Another collaboration has started with the CReSO – Consortium of Research, Experimentation and Dissemination for Piedmontese Fruit and Vegetables, that aims to study the biological control against Drosophila suzukii, a highly harmful insect for the fruit crops.

And, finally, we would like to mention another partnership that we are particularly proud: our partnership with the Italian Association of Food Style Education and its great chefs, to promote the culture of wine vinegar, of Balsamic Vinegar of Modena P.G.I and vinegar-based condiments. The vinegars used are exclusively Varvello vinegars, ça va sans dire.

Varvello has been always focused on research and collaboration with industry professionals. Among these, we would like to mention the POLO AGRIFOOD that supports innovation and competitiveness in the agri-food sector. Our tonic vinegar is in fact the product of this precious collaboration. The result? A product with antioxidant properties, with a detoxifying and purifying action. Because the Varvello philosophy is that what is good must also be healthy.

Another fundamental collaboration is that with Gabriele Torretto, the chef and owner of the restaurant “La Valle” in Turin county. His continuous research and experimentation, his dedication on raw material selection, his refinement and combinations in flavours have inspired our creativity that you can find in Varvello Mediterranean condiments, produced with selected vinegar and olive oil.

Ethics, according to us.