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

Product Information

Through careful tasting, this balsamic vinegar achieves a harmonious equilibrium of acidity, intensity, and sweetness. Its balance, characteristic regional flavors, grape variety nuances, and the influence of the aged barrel batteries won over the discerning palates at Bernardo Tesori.

Described as rich, syrupy, and slightly acidic, it exhibits notes of caramel, fruit, and a subtle hint of woodiness. This versatile vinegar enhances a wide range of culinary creations, from salad dressings and marinades to fruits and desserts. Its ability to elevate dishes has made it a beloved ingredient worldwide, bringing depth and sophistication to every meal. Let the butter melt in a saucepan. Mix the flour and sugar and make a hole in the middle. Pour the butter, eggs, orange peel and a pinch of salt in the middle. The balsamic vinegar has a unique spice, which is produced only in limited quantity because located on the geographical areas of Modena and Reggio Emilia. In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials. In 1850, the Malpighi family embarked on their journey of crafting the authentic Traditional Balsamic Vinegar of Modena. This legacy began when Pietro Malpighi, the great-great-grandfather of the present-day president of Acetaia, entrusted his son Augusto with a priceless inheritance—the recipe for creating the true and genuine “natural Vinegar.” This marked the beginning of a rich tradition that continues to this day.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. 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. The foundation of their present-day enterprise was laid by their father in the 1950s, when he acquired old barrels. Boasting over 800 barrels, Acetaia Cavalli stands as the largest vinegar factory in the region. 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. The battery of barrels belonging to the Pedroni family are of aged oak and chestnut. Some of these barrels have stood the test of time, producing this unmistakable and authentic flavor, aptly named Caesar, for over a century.

With the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process. The balsamic vinegar that emerges from these barrels has undergone a minimum of 50 transfers. With only one transfer occurring per year, the aging process spans at least 50 years, resulting in a truly remarkable outcome.To earn the coveted Gold seal, the balsamic must achieve a minimum score of 300 out of 400 in the evaluation conducted by inspectors. The inclusion of extravecchio signifies that this balsamic vinegar has been aged for at least 25 years in traditional wooden barrels. Ideal for savoring in small quantities, using delicate white porcelain or plastic teaspoons (avoiding aluminum), the Traditional Balsamic Vinegar of Modena is best enjoyed as a post-meal digestif. When consumed raw, its true essence shines through, particularly when drizzled in small drops over Parmesan cheese flakes, fresh strawberries, or velvety vanilla ice cream. 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. REALE Condimenti are REAL, 100% Balsamic Vinegar! There is just ONE ingredient – grapes. The Leonardi family has been making Balsamic Vinegar for 147 years with sheer artistry and craft. They use Lambrusco and Trebbiano grapes that are grown on their estate in Italy. The grapes are cooked at a low temperature for 36 hours, and the concentrated cooked grape juice that results is called grape must. The word “Condimento” for Balsamic Vinegar tells you that the product is made from 100% cooked grape must.