Balsamic Vinegar Modena IGP '5' 250 ml. - Acetaia Leonardi

Product Information

The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using the own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape). It is a closed cycle farm since all the production steps take place in the same plant. From this point onward, every vinegar maker has his own tradition, “recipe” and style.At the Leonardi farm, the mosto is poured into stainless-steel tanks (such as those used in wineries) which are located outside so that the cold autumn air will prevent it from fermenting. The mosto is then transferred into large oak casks and innoculated with older balsamic vinegar, which starts the process of fermentation that will take at least 4 to 7 years. When paired with a piece of Parmesan cheese, this balsamic vinegar unfurls its full potency without overpowering the palate, making it our current favorite recommendation. There are over 300 producers of balsamic vinegar in Modena, but only a few can say their balsamic is made from grapes grown on their own estate.Since 1871 and for four generations, the famiglia Leonardi, with Giovanni as the artist and his son Franceso in marketing, embody what we at Manicaretti believe to be one the most perfect producers of its kind.

The distinct bottle shape of DOP balsamico serves as a hallmark of a premium Italian food product, indicative of its superior quality. After 4 years and during the winter months, Giovanni distributes the sabaamong all the different batterie (sets of barrels), located in the attics of all the buildings around the farm. (Balsamic vinegar barrels are always stored in attics—the difference in temperatures between summer and winter, day and night, rain or shine, is what makes the magic happen within them.) A batteria is composed of at least six barrels of different types of precious woods such as chestnut, oak, cherry and juniper, as well as ash and mulberry, giving the balsamic vinegar aromatic notes during the aging process. These notes differ from producer to producer, allowing for individual nuances.Leonardi produces both complex balsamic condiments and syrupy Saba dressings. Their traditional balsamic vinegar is aged for four years in oak casks, but it isn't fermented. This process gives the vinegar a sweet, rich flavor with notes of caramel and a light acidity that brightens dishes without overpowering them. Leonardi's Saba dressing is an Italian dressing made from a grape must reduction that contains only one-third of its original volume. It is aged for two years in chestnut and oak barrels. It's a sweeter and slightly fruitier alternative to balsamic vinegar, making it a great choice for topping ice creams, gelato, and other desserts. Add Complexity to Sweet and Savory Dishes

Each bottling undergoes rigorous inspection and certification by the Ministry of Agricultural, Food and Forestry Policies. Discerning consumers can identify the authentic product through the seal of sealing wax, imprinted with the letters “DOP ABTRE.” After many years, the resulting elixir resembles a syrupy reduction that one might create on a stovetop. Modena balsamic vinegar encompasses three distinct grades, each with its own production time and profound significance as a traditional food—because balsamic vinegar is indeed a food in its own right.Originating from Modena and Reggio Emilia in Italy, it is meticulously crafted through a precise process. Grape juice is first reduced and then aged in wooden barrels, typically made from oak or cherry. The result is a vinegar with a deep, dark color, velvety texture, and a well-balanced taste profile that combines sweetness with a delightful tang. This balsamic condimento of Modena is obtained from Trebbiano and Lambrusco grape acetified and fermented. It was aged for 150 years in precious wooden casks and comes from the reserve of the Leonardi family. The pinnacle of luxury in the world of balsamic vinegar lies in traditional balsamic vinegar (DOP), or aceto balsamico tradizionale, exclusively crafted in Modena or Reggio Emilia. These exceptional vinegars bear a protected designation of origin (DOP) authorized by the Italian Government and the European Union, guaranteeing the highest standards of quality in food production. Aged for decades, this luscious elixir becomes a syrupy delight, overflowing with sweetness. Its heavenly essence perfectly complements classic Italian dishes and iconic delicacies. Just a drop of aged balsamic vinegar elevates any dish to celestial heights, proving that vinegar is more than just a condiment.

The Giorgio family has embraced the tradition of balsamic vinegar as a way of life, treating it as an intrinsic part of their heritage that has been passed down through generations. The vinegar is nurtured and preserved in barrels, encapsulating the allure and enchantment of an ancient ritual.The Traditional Balsamic Vinegar of Modena undergoes a minimum aging period of 12 or 25 years inside wooden barrels. Its unique 100 ml bottle, designed by the renowned Giorgetto Giugiaro, is globally recognized and is the only bottle authorized by law for this extraordinary vinegar. In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials. After pressing the grapes, the raw grape juice is poured into open cooking vats and heated over an open fire at approximately 95°C. During the cooking process, the must undergoes reduction and concentration as significant water loss occurs, effectively eliminating any harmful bacteria. The cooked must exhibits a rich, dark brown color and heightened sugar content.