Excluding tax & shipping
To make La Ca’ dal Non Saba, producer Mariangela Montanari selects grapes with a high sugar content and harvests them at the peak of ripeness. She cooks them the same way her ancestors have for generations, over an open flame for 48 hours; according to Montanari, this accounts for her saba’s richly aromatic, complex, fruity flavor - a far cry from the simply sweet and thick commercial sabas cooked under vacuum or using a bain-marie.
The name of the company - La Ca’ dal Non - means “Grandpa’s House” in the local Modenese dialect. Montanari has helped to restore her family’s acetaia (vinegar cellar), which was started by her great-grandfather Alfonso in the early 1900s. In addition to saba and traditional balsamic vinegar, Montanari also produces Balsamo, her “everyday” condiment that combines saba and grape must that has been aged for 2-3 years.
"Saba, The Secret Ingredient You Need In Your Kitchen"
-The Huffington Post