A luxurious blend of very dense cooked grape must and high quality wine vinegar. Thick as chocolate sauce and slightly pungent, with aromas of oak and cherry a long, bright, sweet finish. Drizzle over prosciutto and figs, sliced figs with gorgonzola and walnuts, or any salumi platter. Also delicious over tuna or beef tartare, thinly sliced roast beef or pork roast. For dessert, try some balsamic over baked apples, stone fruit, cheescake, gelato or panna cotta.
About the Producer:
There are over 300 producers of balsamic vinegar in Modena, but the Leonardi family is truly special. They have been making balsamic vinegar since 1871 and are still one of the few producers to own the land where the grapes grow. Four generations in, the Leonardi family is still making this prized elixir using traditional methods, such as cooking the Lambrusco and Trebbiano grape must in a copper cauldron and aging the vinegar in specific kinds of wooden barrels. The result is a perfectly balanced vinegar worthy of the name balsamico.
About Balsamic Vinegar from Modena IGP:
In 2011, an old balsamic vinegar labeling method based on years of age was replaced with the Balsamic Vinegar of Modena IGP (Protected Geographical Indication) guidelines. Under these new regulations, individual producers indentify the age and thickness of their vinegars according to a proprietary symbol. Acetaia Leonardi has chosen to use: One Coin and Red Seal (young), Two coins and Silver Seal (medium), Three Coins and Gold Seal (thick).
To make these Moden IGP vinegars, Trebbiano and Lambrusco grape must is cooked in open copper cauldrons for approximately 30 hours to reduce and thicken. Once cooled, the must is placed in large oak casks with a mother vinegar base and blended with a maximum of 10% high quality red wine vinegar, never any added chemicals, colorants or artificial ingredients of any kind. The barrels are left open, with only a gauze covering to allow the vinegar to evaporate and oxidize. Intense summer heat and cold winter months complete the process of fermentation and acidification. Next, the vinegar is rotated and aged in a variety of wood barrels for a minimum of 2 years and blended before bottling to ensure perfect balance and harmony.