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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 ...

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...