"To make traditional balsamico, local grapes—primarily trebbiano and lambrusco varieties—are harvested in late September or early October, when they are at their ripest and sweetest."
Saveur
"The vinegar is perfumed with jammy mulberries from the wood of the barrel, the same scent Motanari remembers coming off the steam of the boiled potatoes her grandmother would dress in a thick black slick of balsamico."
Taste
"The vinegar is lively, shrewd, never predictable. It’s aged in several barrels over the years, culminating in juniper wood, which imparts a hint of resin."
Gabriella Gerhenson
“In the market for traditional balsamic vinegar? La Cà dal Non are awesome vinegar producers outside Modena.”
Katie Parla
"Dot sparingly on high quality prosciutto or parmigiano reggiano, and have your mind blown.”
Departures
"La Cà dal Non’s Traditional Balsamic Vinegar of Modena DOP, the real stuff, aged a minimum of 12 years and upwards of 25 +, slowly ferments in Montanari’s attic."
Vinegar Professor
"This Modenese balsamic is aged for more than 25 years inside of different wood barrels, each of which helps coax depth and complex flavors out of the local grape must—the single ingredient—over time."
Saveur
“At La Ca’ Dal Non, her acetaia (vinegar brewery), balsamico tradizionale DOP has been produced for generations, but it’s only in the past 50 years that it’s been shared outside of the family.”
Heritage Radio Network
"A modern maestro, like Mariangela Montanari of La Cà dal Nôn in Modena, gives a different perspective on the cultural significance of balsamico."
Taste
"Mariangela Montanari’s family has been making balsamic in Modena for generations. She crafts the fine vinegar La Cà dal Non (which means “grandpa’s house” in the Modenese dialect)."
Saveur
"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
"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
"To make traditional balsamico, local grapes—primarily trebbiano and lambrusco varieties—are harvested in late September or early October, when they are at their ripest and sweetest."
Saveur
"The vinegar is perfumed with jammy mulberries from the wood of the barrel, the same scent Motanari remembers coming off the steam of the boiled potatoes her grandmother would dress in a thick black slick of balsamico."
Taste
