Balsabamo 12 is a sweet-sour condiment made from cooked grape must aged for several years in a collection of barrels, according to the ancient art of Modena.
It has a syrupy consistency that goes perfectly with cheese, vegetables and savoury tarts. With the recipe guide we provide with every bottle, you will discover new ideas for using these condiments in your dishes.
This is the Saba logo, also used for the sweet-sour condiments made from cooked must, called Balsabamo. The flower logo has belonged to the family since the 1960s and was originally used in used in association with the family fruit trade.
The flower logo was designed by Cesare Leonardi, the famous architect from Modena. His original creations are found in the permanent collections of some of the most important modern art museums in the world.
La Cà dal Nôn specializes in processing cooked must to produce traditional Balsamic Vinegar of Modena, Saba and Balsabamo: our sweet-sour condiments.
The vineyards here are located on the gentle slope of Savignano sul Panaro. The typical grape varieties used for traditional balsamic vinegar are grown here organically: Lambrusco Grasparossa, Trebbiano Modenese, Sauvignon and Pignoletto are some of the varieties, from which only the best grapes are selected for processing as cooked must.
ITALIE - Modène
In oak barrels
Sweet and sour and well balanced, syrupy, long in the nose and in the mouth