The History of San Paolo Agricultural Company

vecchia foto san paolo

Tradition and Innovation

The rural tradition of the Selmi family began long ago, in 1960, thanks to grandfather Gino who had followed in the footsteps of his parents, looking after the farm since he was a child.

The vineyard was a well-respected landmark in the area as the family also successfully grew fruit and vegetable crops destined for the local markets.

The two grandchildren, Alessandro and Enrico, started going to their grandfather’s farm from an early age, growing increasingly fond and involved in the ways of the vineyard.

So much so that, in the 2000s, they took possession of the farm, beginning the cycle of renewal without ever forgetting the teachings of their grandfather.

Modernization and Conversion

Thus began the adventure for Alessandro and Enrico who, taking the reins of the farm, completely restructured the vinegar factory and invested in the construction of a modern new winery.

 

This modernization process culminated in the official “Acetaia” certification in 2009, which meant the family’s vinegar-making tradition could be recognized across the world as Traditional Balsamic Vinegar of Modena.

nuova cantina san paolo

The numbers of San Paolo

18

Years of activity

8

Vineyard hectares

9

Vines grown

20000

Bottles produced

Cantina-San-Paolo

Not Just Vinegar and Wine

San Paolo Agricultural Company doesn’t only produce quality wine and the Traditional Balsamic Vinegar of Modena.

The Selmi family also produces regional specialties, typical of the province of Modena, which are enjoyed across the world.

An example of this is the production of Saba, a typical seasoning from Emilia Romagna obtained by cooking grape must.

We also produce excellent jams, all made from grapes, great to be enjoyed together with cheeses and typical Emilian products.

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