Ingredients: Balsamic Condiment with 100% cook- grape Lambrusco and Trebbiano without addition of wine vinegars.
Deion: matured for 20 years in different wood barrels. Highly recommended for refining the dishes.
Matching: grilled, barbecued and cooked vegetables, smoked salmon, soups, pasta, risotto, roast, grilled or boiled meat, boiled potatoes, chips (French fries), fish, cheese, salami and ham, vanilla ice cream, yoghurt, fruit salad, dark chocolate,...
Acetaia Leonardi is a family-run business located in the Italian region of Emilia-Romagna, near the city of Modena. The history of this vinegar factory dates back to 1871, when the Leonardi family started producing traditional balsamic vinegar Modena using only local grapes and natural fermentation methods. Today, Acetaia Leonardi is run by the fourth generation of the family and has earned an international reputation for the quality of its balsamic vinegar. The Leonardi family continues to follow the same traditional production techniques that have made the company's fortune, but at the same time strives to innovate and adapt its production to the needs of the modern market. The Leonardi vinegar cellar is located on a beautiful estate immersed in the Emilian countryside, where the fresh, clean air of the region contributes to the quality of the products. The estate includes an ageing cellar, where wooden barrels are stored for many years to produce the traditional balsamic vinegar of Modena. The company also offers a wide range of balsamic vinegar products, such as dressings, sauces and creams, all made with high-quality ingredients and without the use of additives or artificial preservatives. In addition, Acetaia Leonardi offers guided tours of its estate, where visitors can see the balsamic vinegar production process up close and taste the company's products. In short, Acetaia Leonardi is a company that stands out for the quality of its products and its focus on tradition and innovation. If you are a lover of traditional balsamic vinegar of Modena and would like to learn more about its production, a visit to the Acetaia Leonardi estate is an experience you cannot miss.
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1 medal = 2 years ageing. This Balsamic vinegar of modena whit 2 medals is aged for 4 years in different wood barrels.
matured for 100 years in different wood barrels. Highly recommended for refining the dishes or as an after-dinner for digestion.
matured for 50 years in different wood barrels. Highly recommended for refining the dishes or as an after-dinner for digestion.
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
