About
The house balsamic at Cavedoni and the one to cook with rather than ration. Trebbiano and Lambrusco must from the family vineyards meets wine vinegar, then rests three years in one oak and chestnut barrel. Black, medium in density, aromatic with a tart edge and a round finish.
The must is cooked from Trebbiano and Lambrusco grapes grown on the family's own land at Castelvetro, in the hills south of Modena. It is blended with wine vinegar and set down in one barrel of oak and chestnut for at least three years.
Everything is done by hand. Total acidity comes in at six per cent and the density reads 1.29, thick enough to coat a spoon without being a syrup. It carries the Aceto Balsamico di Modena IGP mark and comes in a small bottle.
The Cavedoni family has been at this since 1860. Their old acetaia is stacked with barrels at every stage of ageing. Use it raw on salad, roast vegetables, boiled meat or strawberries.
Producer note
Antica Acetaia Cavedoni has made balsamic at Castelvetro di Modena since 1860, seven generations of it. Both the IGP vinegars and the Tradizionale DOP age in hundreds of barrels under one roof.