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Certified by the Consortium of Traditional Balsamic Vinegar in Modena Italy
Aged over 12 years in wood barrels
Sweet, rich and sirupy, you only need a drop for flavor
A little goes a long way - just add a drop to condiments, sauces or dressings
A bottle of 100 ml - 3.3 oz

Description

This is the wonderfully thick aged traditional balsamic that you have been looking for. C dal Non Aceto Balsamico Tradizionale di Modena DOP has been aged in a series of wooden barrels for over 12 years. Though it has not been aged as long as C dal Non's Extra Vecchio Traditional Balsamic Vinegar it still has a stunningly thick and viscous consistency. Our vinegar producer in Modena, Mariangela Montanari is the most balsamico-passionate and all around enthusiastic person that you will ever meet. She says that traditional balsamic vinegar shines when paired with dishes that are salty and fatty. "This is one of the easiest and most distinctly Italian ways to improve a dish and make it so special." Our favorite way of enjoying Ca' dal Non is pure and simple...a few drops straight from the bottle go a long way to enhance a piece of roasted salmon, a grilled rib eye, a perfectly ripe peach, or even fresh vanilla gelato. Mariangela's Aceto Balsamico Tradizionale is made with Trebbiano Modenese, Sauvignon Blanc, Pignoletto, Spergola, Occhio di Gatta, and Lambrusco grapes. Need a quick refresher on the difference between plain old vinegar and traditional balsamic? Traditional balsamic vinegar, however, is made by boiling grapes before they ferment, and can only be produced in the regions of Modena and Reggio Emilia. Local grapes are harvested at the peak of sweetness and cooked in open vats until they've boiled down to one-third the volume. This concentrated must is transferred to wooden barrels, made of different types of wood that impart their own complexity of flavor and aroma - oak, chestnut, mulberry, cherry and juniper. Each barrel has an opening in it 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, "one generation makes balsamico for the next."