traditional balsamic vinegar of modena DOP
traditional balsamic vinegar of modena DOP
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Vittorio, a Traditional Balsamic Vinegar Extra Vecchio DOP from Modena by La Cà dal Non, has been aged in a series of wooden barrels for over 25 years. With an extraordinarily viscous consistency and a unique flavor complexity, this vinegar is special enough to be named after producer Mariangela Montanari's father, Vittorio, a kind and loving man. This Tradizionale balsamic vinegar is so distinctive because its final aging barrel is made out of rare cherry wood, which gives it more fruity notes. The best way of enjoying La Ca' dal Vittorio is pure and simple: a few drops straight from the bottle go a long way to enhance a creamy risotto, ice cream, red fruit like strawberries or cherries, or simply with a piece of Vacche Rosse cheese.
Our vinegar producer in Modena, Mariangela Montanari, is the most balsamico-passionate and all-around enthusiastic person you will ever meet. She says traditional balsamic vinegar shines when paired with salty and fatty dishes. "This is one of the easiest and most distinctly Italian ways to improve a dish and make it special." 
Traditional balsamic vinegar can only be produced in Modena and Reggio Emilia areas. Local grapes - in this case, organic Trebbiano Modenese, Sauvignon Blanc, Pignoletto, Spergola, Occhio di Gatta, and Lambrusco - are harvested at the peak of sweetness and cooked in open vats until they've boiled down to one-third the volume. It results in Saba, which is then transferred to different kinds of wooden barrels. Oak, chestnut, mulberry, cherry, and juniper barrels impart their flavor and aroma complexity to the vinegar. Each barrel has an opening to encourage evaporation; as the water evaporates, the liquid becomes more and more concentrated and is transferred to progressively smaller barrels. This process takes years - in fact, in Modena, they say that one generation makes balsamico for the next.
Mariangela sums up the uniqueness of this product when she tells us, "Tradizionale is just a simple word, but in the world of balsamico, it makes a great difference. Traditional Balsamic Vinegar of Modena is perfectly balanced in your mouth. The must keeps a sweet and fruity note despite the acidity it gains during the long aging process. You experience sweetness and acidity simultaneously; one does not overpower another."

Traditional Balsamic Vinegar of Modena: Critics' Choice

"Its final aging batteria is made from rare cherrywood, which imparts tangy, sweet fruit aromas. You experience sweetness and acidity at the same time; one does not overpower the other."
Saveur
“In the market for traditional balsamic vinegar? La Cà dal Non are awesome vinegar producers outside Modena.”
Katie Parla
"Montanari recommends this stunning balsamic straight from the spoon, or over simple roasted salmon, a perfectly ripe peach, or vanilla gelato."
Saveur
"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
Balsamic Talk on Heritage Radio at the Good Food Mercantile
Balsamic Lady Mariangela just flew from Modena to join us for a couple of days in San Francisco.…
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Serve Cheese with Balsamic
This is the simplest and most iconic cheese pairing: it doesn't get more Emilia Romagna than this.…
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