La Cà dal Nôn Balsamic Vinegar DOP (25 Years)

Aceto Balsamico Tradizionale di Modena PDO has very ancient origins. Its presence is documented as far back as Roman times, when vinegar was already prized for its qualities and virtues. Over the centuries it became a symbol of refinement in the medieval and Renaissance courts of Emilia, and gradually established itself as a culinary product of excellence. In the twentieth century the tradition was formally codified, and in 2000 the European Union granted it Protected Designation of Origin status, ensuring continuity for a heritage carried in the attics of Modenese families and inside their batterie of wooden barrels.

In the dialect of Modena, “La Cà dal Nôn” means “the house of the grandfather.” It was born from a passion rooted in the past and handed on from generation to generation. It was the great-grandfather Alfonso, to whom the house is dedicated, who started off the first barrels. Since then, many more barrels have been added by his grandson Vittorio and now by his great-grandchildren Mariangela and Michele, who inherited his love and passion for traditional balsamic vinegar. The fifth generation is already peeping in.

Traditional balsamic vinegar production is a most fascinating example of a never-ending art process. Year after year, the production cycle follows the rhythm of the seasons. In autumn, the grapes specifically used for the production are harvested in the company vineyards in Savignano sul Panaro: Lambrusco Grasparossa, Trebbiano Modenese, and Pignoletto, selecting only the best grapes for the production of cooked must.

The harvest is followed by the pressing of the grape and the cooking of the must. The cooked must is first placed in barriques, then aged in a series of decreasing-volume barrels made of different kinds of wood: the so-called “batteria.” Summer heat helps the concentration of sugar, acidity, and flavours. Spring and autumn mild temperatures enable fermentation and acetification. Winter frost gives clearness to the product.

Every winter the traditional operations of “travaso” and “rincalzo” are performed: the smallest cask of the series is refilled with part of the vinegar of the previous one and so on, till the biggest barrel of the batteria, where the new cooked must is poured. This continuous blending over years shapes its unique flavour and texture. After a minimum of 25 years of this cycle, a small amount can be submitted to the certification tasting for the Protected Designation of Origin and then for bottling.

Grapes: Trebbiano, Lambrusco Grasparossa, and Pignoletto, organically produced in the company vineyards in Savignano sul Panaro. The grape must is cooked slowly for 20–24 hours in an open vat directly on fire, the first step in the long concentration of sugars and aromas.

Barrels: A series of small wooden barrels of decreasing size made from different woods: oak, chestnut, cherry, mulberry, and juniper. Each wood lends its own nuance to the finished vinegar. The batterie are kept in the lofts of the ancient family house and exposed to the natural seasonal variation of temperature, by law every stage of production must take place inside the province of Modena.

Certification: PDO (Protected Designation of Origin), recognised by the European Union in 2000. Before bottling, every Traditional Balsamic Vinegar of Modena is submitted to a blind tasting organised by the certification body: a panel of five expert assessors judges the visual features, the perfumes, and the taste. Only the product that passes is certified and bottled in the iconic 100ml spherical bottle designed by Giorgetto Giugiaro, sealed with a numbered certification that guarantees its authenticity.

Intense dark brown. Syrupy density, heavy body. The aroma is intense and delicate at the same time: deep, persistent, and clean. On the palate, a complex aromatic bouquet with subtle fruity notes. High, well-balanced acidity with prolonged, deep and intense notes. The finish is long-lasting, rich but clean.

How to use: With fruit and ice cream, with meat and fish, with cheese and risotto, as a perfume, just before serving in drops to enhance flavours and tastes. Traditional Balsamic Vinegar offers a world of combinations and new experiences. A few drops are needed. 100ml lasts for months.

A heritage of Modenese families, preserved for generations in attic spaces, inside sets of wooden barrels. A knowledge carefully passed down over time, shaped by constant attention, patient transfers, and meticulous care.

Traditional Balsamic Vinegar of Modena PDO can only carry this name after a long journey and a final, essential step: an organoleptic evaluation carried out by a panel of expert tasters, who certify its identity and quality.

This process requires at least 12 years of ageing for the Affinato category and a minimum of 25 years for Extravecchio, according to the official production regulations.

At its core, there is only one ingredient: cooked grape must. No added sugars, no aromas, no corrections. Only time.

Traditional Balsamic Vinegar of Modena PDO is made exclusively from cooked grape must obtained from grapes grown in the province of Modena, where, by law, every single stage of production must take place. Balsamic Vinegar of Modena PGI, on the other hand, is produced by blending cooked grape must with wine vinegar, following regulations that allow for greater flexibility and a different production scale, while still maintaining a strong connection to the local tradition.

Time also plays a decisive role in this story. PDO requires a minimum ageing of 12 years, extending beyond 25 for Extravecchio. During this long period, the liquid rests in a series of small wooden barrels made from different types of wood, such as oak, chestnut, juniper, or cherry. PGI, instead, follows more dynamic timelines: its ageing begins with a minimum of 60 days in large barrels and can exceed three years to be labelled as “aged”.

They are also easy to distinguish by their appearance. Traditional PDO is sold exclusively in the iconic 100 ml spherical bottle designed by Giorgetto Giugiaro, sealed with a numbered certification that guarantees its authenticity. PGI offers a wider variety of formats and materials, ranging from glass to ceramic.

In the kitchen, the choice simply depends on your purpose: PDO is dense and complex, perfect enjoyed drop by drop on a piece of Parmigiano Reggiano, on ice cream, or simply on its own; PGI is lighter and fresher, ideal for everyday use and for dressing dishes.

Oak, chestnut, cherry, mulberry, and juniper are the typical woods used for the barrels in the production battery. Each wood gives its nuance and blend to the finished product. The barrels decrease in size through the batteria, concentrating the vinegar as it moves from largest to smallest.

With fruit and ice cream, with meat and fish, with cheese and risotto, as a perfume, just before serving in drops to enhance flavours and tastes. Traditional Balsamic Vinegar offers a world of combinations and new experiences. A few drops are needed. 100ml lasts for months.

At room temperature, in your pantry. Once in bottle the product does not change further. It has no expiry date but is suggested to be used within 10 years from bottling. It can sometimes develop a small deposit, which is natural. If you use a dropper to pour, avoid metal droppers. The selling box contains a small dropper for use on the bottle.