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

Product Information

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. Mix manually until the mixture is homogeneous. Wrap the mixture in cling film and let it rest in the fridge for at least 1 hour. 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. Once cooled, the must is decanted and transferred into a series of barrels, each with decreasing volume and constructed from various woods such as oak, chestnut, mulberry, cherry, juniper, and more. A collection of five to seven individual barrels, forming a row, is referred to as a battery.

With a density of 1.35, surpassing the minimum requirement of 1.2, this balsamic possesses a denser consistency compared to others in their range. Remarkably, only 40 bottles of this exclusive series are available worldwide! 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. 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. Roll 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. With the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process. This revered vinegar embodies the essence of culinary artistry, reflecting the unwavering commitment and passion of its producers. From its origins to the intricate processes involved, Aceto Balsamico Tradizionale encapsulates the very essence of Italy’s gastronomic heritage, making it an esteemed treasure that continues to captivate discerning palates worldwide.

In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials. The Traditional Balsamic Vinegar of Modena undergoes a minimum aging period of 12 or 25 years inside wooden barrels. Its unique 100 ml bottle, designed by the renowned Giorgetto Giugiaro, is globally recognized and is the only bottle authorized by law for this extraordinary vinegar. 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. 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. After 4 years and during the winter months, Giovanni distributes the sabaamong all the different batterie (sets of barrels), located in the attics of all the buildings around the farm. (Balsamic vinegar barrels are always stored in attics—the difference in temperatures between summer and winter, day and night, rain or shine, is what makes the magic happen within them.) A batteria is composed of at least six barrels of different types of precious woods such as chestnut, oak, cherry and juniper, as well as ash and mulberry, giving the balsamic vinegar aromatic notes during the aging process. These notes differ from producer to producer, allowing for individual nuances.

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.

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 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. 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.

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. Let the butter melt in a saucepan. Mix the flour and sugar and make a hole in the middle. Pour the butter, eggs, orange peel and a pinch of salt in the middle. 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. The Gold Series by Bernardo Tesori showcases a balsamic vinegar of exceptional quality. Aged for 25 years across five distinct wooden barrels—oak, chestnut, ash, cherry, and juniper—this masterpiece hails from vineyards located approximately 15 km north of central Modena. The esteemed Trebbiano and Lambrusco grape varieties are skillfully transformed into this magnificent balsamic vinegar.