Traditional Balsamic Vinegar of Modena PDO is a very special vinegar. Not produced from wine, as most vinegars, but from cooked grape juice (cooked must), aged by a long and slow vinegarization process, through natural fermentation. Its progressive density is reached by ageing, through a peculiar traditional technique, in a series of barrels made of different types of woods and without any addition. Traditional Balsamic Vinegar of Modena PDO is bottled in two different ageing: • a “younger” product, aged for a minimum of 12 years • the extra vecchio aged for not less than 25 years. This offer is related to a traditional balsamic vinegar of Modena aged for not less than 12 years. This traditional vinegar has a dark, brown colour, a fluid density, a strong body, a lively acidity and fairly good balance. It’s very good paired with meat and fish, with cheese and risotto, as a finish, just before serving in drops to enhance their flavours – the Traditional Balsamic Vinegar offers a world of combinations and new experiences. An exclusive ingredient for a very special dish!
About the Brand
“La Cà dal Non” – vinegar farm The vinegar (i.e. “acetaia”) of “La Cà dal Non” (in modenese dialect: The house of the grandfather) is located in the old family house and has indeed a very long tradition. It was the great grand father Alfonso who started the production of the first traditional vinegar in the family, and since then the lofts of the ancient house in Vignola has always been full of vinegar barrels.
cooked grape must contains non-added sulphites