Über das Weingut und die Weine

The hillside terrain where our vineyard is located and is grown    enjoys certain privileges: The climate is ideal for the production of grapes and good soil.

The precious grapes that grow there, are the Lambrusco Grasparossa di Castelvetro, Trebbiano and Trebbiano Nostrano di Spagna; all native grapes for the production of Traditional Balsamic Vinegar of  Modena PDO and PGI Balsamic vinegar of Modena.

Paolo Cavedoni is the fifth generation of Cavedoni family. He is in charge of the work in these vineyards, from the cultivation to the finished product. The whole process is continuously monitored and manually done without the use of pesticides or other medical agents. 

Pruning as the harvest takes place through manual methods keeping with past traditions.  The crushing and boiling is also done following ancient traditions.
The love for the land and passion for natural elements are essential to keep alive one of the oldest balsamic vinegar producing companies in Modena.

Both the land and vineyard belong to the Cavedoni family, who with its care, constant attention, noble and old techniques, succeed in producing one of the highest quality and delicious balsamic vinegar for more than 150 years.

The Cavedoni family’s work is unique and incomparable.

Five generations have worked hard to pass on the tradition from father to son, along with the patience and experience in the production to get the end result of the most famous balsamic in the world.

Lambrusco Grasparossa di Castelvetro,

Aceto Balsamico Tradizionale di Modena DOP 

AFFINATO minimum 12 years up to 24 years

EXTRAVECCHIO minimum 25 years up to 163 years old

Condimenti, dressing like truffle balsamic vinegar, 

SABA Cooked grape juice 

wine vinegars