La Cà dal Nôn (i.e. the house of the grandfather) is a small family farm specialized in the production of a full range of sweet & sour vinegar condiments all obtained from a single ingredient: the cooked grape must. The city of Modena has a long tradition related to the production of a very distinctive product: the TRADITIONAL BALSAMIC VINEGAR OF MODENA PDO. A vinegar unique in the world obtained from the natural vinegar fermentation and a long aging process in a series of decreasing volume barrels of cooked grape juice. The minimum aging for a traditional balsamic vinegar is 12 years, and the product named “Extra Vecchio” (extra aged) has a minimum of 25 years of aging. Traditional balsamic vinegar of Modena is more than vinegar; it is a precious spice, or a perfume, for your dishes, just a few drops to define flavors in a unique way. Our farm was born from the tradition, started by our great grand- father, of a family production of Traditional balsamic vinegar, which is still our top-range product. Over the years, traditional balsamic vinegar production has been extended with: SABA - a very ancient sweetener obtained from the long cooking of grape must- and BALSAMOSABA®, a line of sweet & sour vinegar condiments obtained by the natural vinegarization of cooked grape must. The BALSAMOSABA® are thought for more everyday use in cooking and dressing. These products, all unique in their organoleptic profile, can add a unique taste touch both for professional or home use. In the farm, we take care of all the production steps, from the growing of the grapes till the finished products. The grapes are all certified organic, as well as SABA and BALSAMOSABA®.
Traditional Balsamic Vinegar of Modena is one of the most ancient products of the Modena region and for sure a vinegar unique in the world. The EU has recognized it as a protected designation of origin product (PDO) in the year 2000. The origins of the product are unknown, but scholars believe we can trace them back to the ancient Roman times, as the Romans used to cook the grape juice to make a sort of molasses which they called Saba, used to sweeten food, as well as they used honey. Traditional balsamic vinegar is obtained from one only ingredient: the cooked grape must of the typical grapes from Modena. The cooked grape must is naturally vinegar-fermented and then aged for many many years in series of wooden barrels of decreasing volume, through a dedicated technique consisting in annual blending and renewal. Traditional Balsamic Vinegar of Modena is aged for a minimum of 12 years, and the product called Extra Aged (extra vecchio) is aged for a minimum of 25 years. Only those products passing a strict tasting panel are certified as “Traditional Balsamic Vinegar of Modena PDO” and bottled in a distinctive 100ml bottle - designed by the Italian designer G. Giugiaro – that is sealed, numbered and compulsory for all the producers. The long aging process gives to the traditional vinegar its typic full body consistency, its incredible lengthy taste and its perfectly balance in sweetness and acidity. Traditional balsamic vinegar is used as a finish in your dishes, it gives a clear definition and length to taste and helps to create balance. It’s generally used pure, in drops, as you use a perfume. To appreciate its full aromatic palette, try some drops on a teaspoon, as an appetizer or a digestive. It can be paired with cheeses (parmigiano reggiano, pecorino, ragusano or savory goat cheeses), to finish a risotto, on meat, on shrimps. Some drops of extra-vecchio on a strawberry salad or a cherry salad will make a perfect dessert. It is the special final touch to make any dish unique and special. bottle - 100 ml