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

Product Information

In Modena, balsamic vinegar stands alongside the iconic Parmigiano Reggiano cheese and Prosciutto ham, forming a triumvirate of Italian culinary greatness.

After many years, the resulting elixir resembles a syrupy reduction that one might create on a stovetop. Modena balsamic vinegar encompasses three distinct grades, each with its own production time and profound significance as a traditional food—because balsamic vinegar is indeed a food in its own right. How it's produced: For 12-year REALE Condimenti Balsamici, the grape must (cooked, concentrated grape juice) is placed in large wooden barrels (oak, chestnut, cherry, ash, juniper, and mulberry) with a starter, similar to sourdough bread. At the end of the first year, the must is moved to smaller barrels made from a different wood. Each wood type imparts a different flavor to the vinegar, resulting in a balanced flavor. At the end of the 12-year cycle, the must has gone through 12 barrels of different woods (all 6 used twice) to achieve its full character and distinctive flavor. The flavor of Balsamic evolves over time and the longer it is aged, the richer and sweeter it becomes, so 12-year Balsamic is very special.The box and the bottle itself are beautiful and reflect the product’s refinement. Curious about why balsamic vinegar is so highly prized? Here we present the fascinating history and unique flavor of this popular condiment.Leonardi produces both complex balsamic condiments and syrupy Saba dressings. Their traditional balsamic vinegar is aged for four years in oak casks, but it isn't fermented. This process gives the vinegar a sweet, rich flavor with notes of caramel and a light acidity that brightens dishes without overpowering them. Leonardi's Saba dressing is an Italian dressing made from a grape must reduction that contains only one-third of its original volume. It is aged for two years in chestnut and oak barrels. It's a sweeter and slightly fruitier alternative to balsamic vinegar, making it a great choice for topping ice creams, gelato, and other desserts. Add Complexity to Sweet and Savory Dishes

The Leonardi farm is located 16 km. southwest of the city of Modena, near the river Secchia and Sassuolo at the foothills of the Apennines. The 10 hectares of land surrounding the family house and acetaia have a canopy of local clones of Lambrusco and Trebbiano grapes, which have been planted and trained in arbor method to ensure that the fruit ripens in the shade of its own leaves during the very hot summer months. The grapes are hand-harvested in September and October and crushed using a pneumatic-press, which gently bursts the fruit without crushing the stems or the seeds. The resulting mosto iscooked for 72 hours in an open-air copper cauldron at 85° C until it has lost almost 70% of its initial volume and becomes a dense, dark, fragrant and deliciously sweet brown syrup. Giovanni emphasizes that the temperature should never exceed 90° C because it would create excessive amount of caramelization, giving the vinegar a bitter taste which would be impossible to remove. 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.

This balsamic condimento of Modena is obtained from Trebbiano and Lambrusco grape acetified and fermented. It was aged for 150 years in precious wooden casks and comes from the reserve of the Leonardi family.

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. When paired with a piece of Parmesan cheese, this balsamic vinegar unfurls its full potency without overpowering the palate, making it our current favorite recommendation. 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.True balsamic vinegars, classified as DOP, are derived solely from cooked grape must and undergo a minimum aging period of 12 years in barrels and are free from any additional ingredients. The label color indicates the minimum aging duration, with red denoting 12 years, silver signifying 18 years, and gold representing 25 years. In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials. Although the rules of the Consorzio of Traditional Balsamic Vinegar of Modena do not grant this product a distinctive classification such as Extra Vecchio, the Leonardi family has chosen to label it as a Condimento Balsamico to highlight its unparalleled character and showcase the meticulous barrel selection behind its creation.