organic condiment traditional balsamic vinegar of modena
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This is one of the thickest balsamic vinegar condiments we've ever tasted. It is the perfect everyday balsamic for people who like a more viscous balsamic texture. It makes for a great salad dressing but is also outstanding for sautéeing vegetables like radicchio or swiss chard. Mariangela, the producer of Balsamic Saba 6, suggests using it over grilled salmon, on risotto with asparagus and zucchini, in farro salad, and with anything that could use a balsamic kick! This Balsamic Saba 6 is wonderfully thick and smooth in texture but does not include artificial thickeners or other ingredients. Like all Cà dal Non products, Balsamic Saba 6 is 100% made from grapes. 
Differently from Balsamic Saba 3, this Balsamic Saba 6 (aka BalsamoSaba 6 or B6) is sweeter and thicker. Balsamic Saba 6 is a balsamic vinegar condiment made from just grape must, processed in two different ways. In short, Mariangela makes Balsamic Saba 6 by combining cooked grape must aged for 6 years in wooden barrels with pure saba. Saba is a grape must cooked to a fine syrup and is un-aged.
This Balsamic Saba is made by Mariangela Montanari in Vignola, Modena. Mariangela is the most balsamico-passionate and all-around enthusiastic person you will ever meet. Mariangela grows all her grapes in Modena and strictly adheres to organic farming practices. On her 6 hectares of vineyards, the grapes she uses are typical of the Modena area: Trebbiano, Pignoletto, Lambrusco, Cabernet Sauvignon, and Vignola. She is also a distinguished producer of Traditional Balsamic Vinegar of Modena DOP. 

Balsamic Vinegar: Critics' Choice

"The Best Vinegars, According to Chefs, Recipe Developers, and Industry Professionals"
The Strategist
“It has a beautiful, silky texture and caramelized flavor that’s a bit sweet and a bit sour”
Atara Bernstein
"A modern maestro, like Mariangela Montanari of La Cà dal Nôn in Modena, gives a different perspective on the cultural significance of balsamico."
Taste
​​​​​​​“I use it in dressings, of course, but it’s also amazing with steak and as a finisher over roasted vegetables.”
Atara Bernstein
"Mariangela is among very few balsamic vinegar producers who owns the grapes from which she makes her products."
Heritage Radio Network
"Mariangela is the most balsamico-passionate and all around enthusiastic person that you will ever meet."
Danielle Glantz
"A sweet-and-sour condiment of cooked grape juice, naturally vinegar fermented and aged in barrels — it has acidity, but is not actually vinegar."
Vinegar Professor
"Balsamic vinegar has found a deserved place in the worldwide pantheon of foods. Due to its ubiquitousness, it is at once the least understood and most overused ingredient in the Italian pantry."
Viola Buitoni
"Mariangela Montanari, a REAL balsamic vinegar maker from Modena (Italy), the land of fast cars, and slow food."
Heritage Radio Network
Use it for:
Summer farro salad agrodolce
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Balsamic Saba 6
 Balsamic Saba 6 is wonderfully viscous with an amazingly thick texture. We like to call it…
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