The association was founded by Rolando Simonini, who died before his time in 1985. The organisation now counts more than 1500 members. Balsamic vinegar is highly esteemed and appreciated. An evidence of this is that there are numerous requests for participating in the training courses on balsamic vinegar organised by the Coterie every year over a decade. The courses consist of twelve theoretical lessons and four practical ones, during which sixteen balsamic samples are organoleptically tested.
All samples have different features both as to quality and to time of production.
The Coterie has taken up its headquarters at Villa Fabriani, a house of prestige owned by the Municipality and situated at the centre of the town. The organisation is managed by a Board of Directors made up of eleven members. This allows for a methodical and continuous organoleptic testing of the product and make them become able to promote their knowledge of the products peculiar qualities. The evaluation of the balsamic vinegar is entered a five-column form for a first quality rating and a later quantity estimate. Since its first invention thirty years ago, the form has been perfected several times so as to facilitate the tasks of the tasters, who are considered irreplaceable for assessing the distinctive features of balsamic vinegar.