The Cavalli Family of Reggio Emilia (Italy) produces wine and vinegar since 1920.
The musts (fresh grape juice) for Traditional Balsamic Vinegar are obtained from strictly local grapes such as Trebbiano, Spergola, Sauvignon and various Lambrusco grapes. The musts are slowly simmered in vats to increase their sugar concentration through water evaporation.
Father Ferdinando, better known as Nando, was the first, in the Modena and Reggio Emilia area to start a home-based production of the very respectable Traditional Balsamic Vinegar, making it known and appreciated all over the world.
Aged for many years in a series of barrels of different types of woods, this balsamic is an excellent product with a harmonic flavor, perfect to reinvigorate hot and cold dishes, from carpaccio to raw fish or vegetable, from cheese to pasta, from omelettes to ice-cream.
In a characteristic elongated square bottle of 250 with poured cork, Cavalli recommended book-recipes and box, it makes the perfect gift.