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Balsamic Vinegar from Modena I.G.P - Gold Seal (Sigillo Oro)

Acetaia Leonardi

Regular price $24.95 Sale

In Stock

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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, cheesecake, gelato or panna cotta.

About Acetaia Leonardi:
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 Modena 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.

More Info

Producer
Acetaia Leonardi
Country
Italy
Region
Modena
Size
250 ml

Customer Reviews

Based on 5 reviews
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D
Debra Overman
Exceptional product

I absolutely love this balsamic vinegar. It's thick, rich, and syrupy. This taste is phenomenal. I order two at a time now!

K
KM
Balsamic Vinegar from Modena I.G.P. - Gold Seal

We received a bottle of this vinegar as a gift from our children for my husband's birthday in May. We both liked it so much we ordered more when we ran out. It is a little on the sweet side and we like it in salad dressing and on a caprese salad.

K
KA
Worth it

Thank you to the two people who wrote reviews. Because of you I have this a try - and it’s worth every penny. Absolutely delicious. Game changer vinegar for me.

P
Patty G
My go to balsamic vinegar

This balsamic vinegar is the one I use the most for salads and cooking. It is delicious and affordable enough that I can use it often. I always buy extras because I end up giving it as gifts and share it with my family members. I love it!!

J
Julie
Beautiful Balsamic!

This is the balsamic vinegar I keep coming back to and giving as a you've-gotta-try-this gift. Just yesterday a friend raved about using it on a glazed pork loin. I love using it in simple salads: multicolored cherry tomatoes cut in half, some parmesan shavings, some crisped cooked prosciutto, a pinch of fennel pollen, salt, pepper and drizzle away with this vinegar and a nice olive oil. Superb.