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This fine balsamic vinegar is produced in a closed cycle on the Acetaia Leonardi estate, where all stages from harvesting to bottling take place on site. The special climatic conditions in Modena hot summers and cold winters create a wonderful balance between sweetness and acidity, supported by slow maturation in wooden barrels ...

Aceto Balsamico is produced in the northern Italian provinces of Modena and Reggio Emilia. In the traditional way, grape must from regional grape varieties such as Trebbiano and Lambrusco is mixed with red wine vinegar for this vinegar speciality. The balsamic vinegar acquires its finely harmonious, sweet and sour aroma through one year of maturatio...

Traditional apple varieties are harvested and pressed to make this balsamic vinegar. The juice is fermented into cider and then into vinegar. The vinegar develops its mild, aromatic flavour through ageing in oak barrels. Its fruity acidity is ideal for salad dressings, for refining soups and hot dishes, or for delicious marinades...