To make La Ca’ dal Non Saba, producer Mariangela Montanari selects grapes with a high sugar content and harvests them at the peak of ripeness. She cooks them the same way her ancestors have for generations, over an open flame for 48 hours; according to Montanari, this accounts for her saba’s richly aromatic, complex, fruity flavor - a far cry from the simply sweet and thick commercial sabas cooked under vacuum or using a bain-marie.
Mariangela grows all of her own grapes in Modena and strictly adheres to organic farming growing practices. Mariangela grows her own grapes organically on 6 hectares of vineyards, and the grapes she uses are typical of the Modena area: trebbiano, pignoletto, lambrusco, cabernet sauvignon and vignola. She is also a distinguished producer of Traditional Balsamic Vinegar of Modena DOP.