organic traditional balsamic vinegar of modena
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This is one of the thickest balsamic vinegars 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 Vinegar 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 Vinegar 6 is wonderfully thick and smooth in texture but does not include artificial thickeners or other ingredients. Like all Cà dal Non products, Balsamic Vinegar 6 is 100% made from grapes. 
Differently from Balsamic Vinegar 3, this Balsamic Vinegar 6 (aka Balsamic Saba 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 Vinegar 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 Vinegar 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 Reviews

"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

Any questions?
We got you.

Which balsamic vinegar is best?
The best? DOP Traditional Balsamic Vinegar from Modena or Reggio Emilia. It’s thick, sweet-tart, and aged for 12+ years. For daily use, look for grape-must-only balsamic condiments aged in wood, like Ca’ dal Non Balsamic 3 or 6.
How long does balsamic vinegar last once opened?
Real balsamic vinegar is nearly immortal. Store it tightly sealed in a cool, dark place, no fridge needed. It's a fermented product aged in wooden barrels, so it will never spoil, but its vibrant flavors are best enjoyed within 3–5 years of opening.
What is balsamic vinegar used for?
Balsamic vinegar adds depth to both savory and sweet dishes. Use it to finish risotto, roast meats, fresh fruit, or gelato. Swirl it into sauces, vinaigrettes, or cocktails. The thicker and older it is, the less you need, just a few drops go a long way.
Use it for:
Summer farro salad agrodolce
Mediterranean flavors like olives, tomatoes, and capers can combine together in endless recipe…
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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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