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

Product Information

Aceto Balsamico is unveiled only after a minimum of 12 years of meticulous aging in a variety of wooden barrels. After 25 years of maturation in the juniper barrel, its aroma takes on a spicy and woody character, perfectly suited for complementing game dishes, boiled meats, and an array of mushroom-infused culinary creations. The battery of barrels belonging to the Pedroni family are of aged oak and chestnut. Some of these barrels have stood the test of time, producing this unmistakable and authentic flavor, aptly named Caesar, for over a century. The special edition Bernardo Tesori Oro stands as an unparalleled extra-aged PDO Traditional Balsamic Vinegar of Modena. Bernardo Tesori, renowned for their discerning palate, meticulously samples numerous traditional balsamic vinegars, selecting only a rare few to grace their esteemed shop. In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials.

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. The balsamic vinegar that emerges from these barrels has undergone a minimum of 50 transfers. With only one transfer occurring per year, the aging process spans at least 50 years, resulting in a truly remarkable outcome.

G802 Balsamic Vinegar of Modena - “Monodose” 7ml

The distinct bottle shape of DOP balsamico serves as a hallmark of a premium Italian food product, indicative of its superior quality. The balsamic vinegar has a unique spice, which is produced only in limited quantity because located on the geographical areas of Modena and Reggio Emilia. True balsamic vinegar undergoes an extensive aging process in small wooden barrels, with the finest varieties resting in attics for years. Periodic extractions are carefully carried out, gradually transferring the vinegar to smaller barrels containing older balsamic vinegar. Nestled midway between Modena and Reggio Emilia, the enchanting town of Albinea boasts a sanctuary of tranquility, where an ancestral residence takes center stage, embraced by breathtaking Italian gardens. Meticulously preserved in its original splendor, the venerable Acetaia stirs nostalgic reflections of bygone eras, rekindling the essence of ancient artisanal traditions. The Argento variant, known as the silver one in Italian, undergoes a minimum aging period of 18 years within the barrels of Acetaia Picci, nurtured with utmost care and devotion. Distinguishing itself from its younger counterpart, Aragosta, this Balsamic Vinegar enjoys an additional maturation time of 6 to 7 years.

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.

C0534 BALSAMIC VINEGAR OF MODENA - Anfora Ivory “Serie 6” 250ml

In fact the farmhouse of 10 hectares of vineyards mainly with the grapes Trebbiano (white grape) and Lambrusco is (red grape) surrounded. The finest balsamic vinegars hail from two Italian regions — Modena and Reggio Emilia — and you know you’ve found a good one if its bottle is labeled “Aceto Balsamico Tradizionale di Reggio Emilia DOP” or “Aceto Balsamico Tradizionale di Modena DOP.” These balsamic vinegars are made with local grapes freshly pressed into a must (a mixture of juice, skin, and seeds) that is cooked super slowly and then barrel-aged for between 12 and 25 years. Those seeking a quality balsamic vinegar at a more affordable price should look for bottles from these regions labeled with “IGP” (which means the vinegar is produced and aged there, but the grapes may come from elsewhere) or “condimento” (a product that falls somewhere between DOP and IGP). Ideal for savoring in small quantities, using delicate white porcelain or plastic teaspoons (avoiding aluminum), the Traditional Balsamic Vinegar of Modena is best enjoyed as a post-meal digestif. When consumed raw, its true essence shines through, particularly when drizzled in small drops over Parmesan cheese flakes, fresh strawberries, or velvety vanilla ice cream. Originating from Modena and Reggio Emilia in Italy, it is meticulously crafted through a precise process. Grape juice is first reduced and then aged in wooden barrels, typically made from oak or cherry. The result is a vinegar with a deep, dark color, velvety texture, and a well-balanced taste profile that combines sweetness with a delightful tang.

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. 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 DishesRoll out the dough with a rolling pin and place in a previously buttered cake tin. Mix the eggs, sugar, lemon zest, cheese and yogurt with a blender. Mix the cherry compote with a little balsamic vinegar and pour this mixture over the batter. Then pour the cheese mixture onto the cherries and finish with apple slices. In 1850, the Malpighi family embarked on their journey of crafting the authentic Traditional Balsamic Vinegar of Modena. This legacy began when Pietro Malpighi, the great-great-grandfather of the present-day president of Acetaia, entrusted his son Augusto with a priceless inheritance—the recipe for creating the true and genuine “natural Vinegar.” This marked the beginning of a rich tradition that continues to this day. Despite all the care taken in manufacturing the traditional balsamic vinegar of Modena, the term traditional only becomes effective once the traditional balsamic vinegar of Modena has been tasted by the Board of the Consortium of producers of traditional balsamic vinegar of Modena. Indeed, the Consortium conducts regular inspections of all the supply chain, ensuring that the product complies with the organoleptic characteristics that made it famous. It is only then that the selected traditional balsamic vinegar of Modena may be bottled in small bottles of 10cl signed by Giugiaro, displaying a numbered seal and logo guardianship of the consortium.

REALE Condimenti are REAL, 100% Balsamic Vinegar! There is just ONE ingredient – grapes. The Leonardi family has been making Balsamic Vinegar for 147 years with sheer artistry and craft. They use Lambrusco and Trebbiano grapes that are grown on their estate in Italy. The grapes are cooked at a low temperature for 36 hours, and the concentrated cooked grape juice that results is called grape must. The word “Condimento” for Balsamic Vinegar tells you that the product is made from 100% cooked grape must.The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using the own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape). It is a closed cycle farm since all the production steps take place in the same plant. There are over 300 producers of balsamic vinegar in Modena, but only a few can say their balsamic is made from grapes grown on their own estate.Since 1871 and for four generations, the famiglia Leonardi, with Giovanni as the artist and his son Franceso in marketing, embody what we at Manicaretti believe to be one the most perfect producers of its kind. There is a farm with a closed circuit, as all production steps take place in the same facility / company.