Once upon a time there stood an old house with stone walls, swathed in the luscious scent of the cherry trees…
Once upon a time there lived a great-grandfather, Alfonso by name, who worked at the cobbler’s trade in a shop in the centre of Vignola… Once upon a time there was the age of tradition of ripening the cooked grape must in aged wooden barrels stored in the room beneath the roof… Thus begins the charming tale of the balsamic vinegar at Cà dal Nôn… an old fable always renewed and reinvigorated as one generation succeeds another… Grandson Vittorio inherited his grandfather’s passion and started off a great number of little barrels, which were followed by others and yet others… And year after year the unchanging rite is performed, the grapes are harvested, the product is obtained, poured and nursed, according to the ancient rhythms of the procession of the seasons…
And each day you can live with us the history of our family as you savor the delight of our family’s Traditional Balsamic Vinegar of Modena “LA CA’ DAL NON”.
The products you will taste and experience here are:
- Traditional balsamic vinegar of Modena in its two versions, aged more than12 years and more than 25 years
- three special selections of traditional, Franco (12 years) – Demetria and Vittorio (25 years)
- Saba, longly cooked grape juice to be used as a sweetener - jams sweetened only with saba (quinces – plums – strawberries – apricots – figs – sour cherries) - a new sweet and sour condiment made with saba.
Balsamic Vinegar Frequently Asked Questions
Q: What is TRADITIONAL balsamic vinegar made from?
A: Traditional Balsamic Vinegar of Modena 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 concentration is reached by aging in a series of barrels made of different types of woods and without any addition of spices or flavorings. The cooked must is the only ingredient for traditional balsamic vinegar of Modena. The grapes for the production of Traditional Balsamic Vinegar are the typical grapes of our area, mainly the variety called “trebbiano modenese” which has a high fixed acidity and has always been used for the production of cooked must. The law which recognizes the Protected Designation of Origin to the Traditional Balsamic Vinegar fixes the varieties of grapes that can be used for the production and these grapes have to be produced only in Modena and its area. At “La Cà dal Nôn” we grow our own grapes – trebbiano modenese, lambrusco, sauvignon and pignoletto – following a strict organic protocol. We harvest the grape the latest as possible, as we need the highest sugar concentration. Then we press the grape and we cook the juice in big vats at 85°C for an average cooking time of 24-36 hours. During cooking we lose water for evaporation and we concentrate sugar. At the end of cooking the must is distinctly sugary and fruity as a flavor, brown as a color. It’s from this sweet and sugary product that the Traditional balsamic vinegar comes from!
Q: What is ‘balsamic vinegar of Modena’?
A: The balsamic vinegar of Modena (NOT THE TRADITIONAL BALSAMIC VINEGAR) is an industrial product and can be produced following many different recipes as the law which rules the production of the product leaves open space to variability. To produce Balsamic vinegar of Modena you can use concentrated grape juice coming from white and red grapes not necessary produced in the Modena area (the quantity to be used can vary from 20 to 90%), added with wine vinegar (from 10 to 80%) and caramel (up to 2%). Reading the label is the best way to know which ingredients have been used for production.
Q: is the best way to use high quality traditional balsamic? Is your balsamic good on salad? Or what are the best uses?
A: With fruit and ice-cream, with meat and fish, with cheese and risotto, as a perfume, just before serving in drops to enhance flavours – the Traditional Balsamic Vinegar offers a world of combinations and new experiences. My tip: some drops on a teaspoon… a wonderful aperitive, an unusual digestive, an injection of flavour!
Q: Is traditional balsamic comparable to great wines?
A: for sure! It’s a unique product which takes superb perfumes and flavours by aging. You can sip it alone on a teaspoon as a digestivo.
Q: How is the balsamico tradizionale of Reggio Emilia different from those produced in Modena?
A: Balsamico Tradizionale of Modena and Balsamico Tradizionale of Reggio Emilia are one and the same product, they are born out of the same tradition. The reason for the two different designation of origin is to be found in the provincialism of the two cities.
Q: At various restaurants, I often am served balsamic ‘artwork’ on my plate, when I asked what that was they said its balsamic glaze. What is that?
A: The balsamic glaze is a balsamic vinegar which had been thickened to give an idea of a syrupy product. It may have a colorant, or other non-organic additives added to make it thick in condistency. Always READ THE LABEL!!!! Q: Can you ship your product to me at home?? A: You have just to ask us is send us an e-mail.
Local Italian TV Interview: