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THE AGEING

A minimum of 12 years, and at least 25 years for the extra aged, these are the ageing of the Traditional Balsamic Vinegar of Modena.
A long ageing process that changes the cooked grape juice, only ingredient for traditional balsamic vinegar, from a sweet and sugary liquid into a complex product: with persistent aromatic notes in your nose and in your mouth, with a high balanced acidity, never aggressive.


The activities of “travaso” and “rincalzo” define the aromatic bouquet of Traditional Balsamic Vinegar. The different types of wood of the barrels give delicate nuances to the product. The choices of the producer related  to quantity of finished vinegar to take out from the barrels, the cooked must to use for “rincalzo” determine the quality of the product.
Have a look at our products in the on line shop and make a first virtual tasting of “La Cà dal Nôn” traditional balsamic vinegars.

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