Rosa balsamic condiment is a careful blend of Ancellotta grape must and white wine vinegar. While traditionally, balsamic vinegar is made from Lambrusco and Trebbiano grape must, Acetaia Leonardi chose the Ancellotta variety for its small, red-pigmented fruit and intense flavor. After a minimum eight years of barrel aging, this balsamic condiment is fragrant with sweet notes of vanilla and juicy raspberries, a thick, syrupy texture and a smooth bite.
How to use
Whisk Rosa into vinaigrettes, brush it over carrots and other vegetables before oven roasting, or use it to deglaze the pan for seared scallops and pork chops. Its natural sweetness is perfect for cocktails and desserts. Try adding a splash to soda water and drinking it like a shrub, pour it over fresh berries and let it macerate with a pinch of sugar, or drizzle it over a scoops of vanilla ice cream.
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.