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

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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. Aged for decades, this luscious elixir becomes a syrupy delight, overflowing with sweetness. Its heavenly essence perfectly complements classic Italian dishes and iconic delicacies. Just a drop of aged balsamic vinegar elevates any dish to celestial heights, proving that vinegar is more than just a condiment.

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. 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! 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. 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 Leonardi family has been producing balsamic vinegar since the 19th century. Each batch of their balsamic vinegars and Saba dressings are made from Lambrusco and Trebbiano grape varieties grown on the hills of Modena in Northern Italy. The region's climate is ideal for the aging of balsamic vinegar. Following 150 years of tradition at all steps in the process, grapes are grown, pressed, aged right at the Leonardi vinegar farmhouse. Each batch is always tasted to ensure its quality is superb. Traditionally Aged Italian VinegarWith the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process. 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. 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.

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. 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. This tradition is to get from the family Leonardi, repeated year after year to the same production cycle of their balsamic vinegar.

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

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. Aceto Balsamico Tradizionale is the epitome of skillful artistry, timeless traditions, and culinary brilliance. With a storied past, exacting techniques, and an unrivaled taste profile, it is an authentic gem of Italian cuisine. 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 DishesTo earn the coveted Gold seal, the balsamic must achieve a minimum score of 300 out of 400 in the evaluation conducted by inspectors. The inclusion of extravecchio signifies that this balsamic vinegar has been aged for at least 25 years in traditional wooden barrels. 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. 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. The pinnacle of luxury in the world of balsamic vinegar lies in traditional balsamic vinegar (DOP), or aceto balsamico tradizionale, exclusively crafted in Modena or Reggio Emilia. These exceptional vinegars bear a protected designation of origin (DOP) authorized by the Italian Government and the European Union, guaranteeing the highest standards of quality in food production. 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.

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