Cavalli

Just outside Scandiano, on the high plain of Reggio Emilia, the Cavalli family ages balsamic in barrels of oak, cherry, chestnut, juniper and mulberry, using only cooked grape must.

About Cavalli

Based in
Scandiano, Reggio Emilia, Italy
Known for
Traditional Balsamic Vinegar of Reggio Emilia and balsamic condiments

Ferdinando Cavalli, called Nando, was a winemaker and cellarman whose family winery near Scandiano was known locally for Lambrusco. After the Second World War he enlarged the family's acetaia, gathering small barrels from families around Scandiano, some holding vinegars four or five generations old. His son Giovanni carries on the work today.

The musts come from local grapes including Trebbiano, Spergola and Lambrusco varieties. Cavalli makes Aceto Balsamico Tradizionale di Reggio Emilia, which must age at least 12 years, and the company has worked with the University of Modena and Reggio Emilia on acetic bacteria and barrel woods.

Cavalli makes its balsamics from cooked grape must, with no thickeners, colorings or flavorings. Its condiments mature in barrels of mixed woods. Everyday balsamic condiments suit salads, cooked vegetables, meat and sauces, while long-aged balsamic has a more refined, complex taste and is best used raw, a few drops at a time, on cheese, omelettes, risotto or grilled meat.

Cavalli questions

How is traditional balsamic vinegar aged?

In a batteria, a row of barrels of successively smaller sizes, often made of different woods such as oak, cherry, chestnut, juniper and mulberry. When a little vinegar is drawn off the smallest barrel, each barrel is refilled from the next larger one, and fresh cooked grape must goes into the largest. Cavalli ages its Traditional Balsamic Vinegar of Reggio Emilia this way for at least 12 years.

What is the difference between Traditional Balsamic Vinegar and a balsamic condiment?

Traditional Balsamic Vinegar of Reggio Emilia is a name protected under EU rules: it may be made only from cooked must (crushed grape juice with its skins and seeds) of local grapes, with nothing added, and must age at least 12 years. A balsamic condiment is a category with no official standards, so the maker matters. Cavalli makes its condiments from cooked must alone, with no thickeners, colorings or flavorings.

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