Balsamic Vinegar Modena IGP '5' 250 ml. - Acetaia Leonardi
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Balsamic Vinegar Modena IGP '5' 250 ml. - Acetaia Leonardi
- Brand: Unbranded
Description
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. During our personal tasting experience, we were captivated by the remarkably enduring aroma. Even minutes after savoring, the essence of luscious grapes and sweet woods continued to linger on the palate, offering an extended moment of enjoyment. The delicate balance between sweetness and acidity surpassed our expectations. 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. 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.
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. 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.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. 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.
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 Giorgio family has embraced the tradition of balsamic vinegar as a way of life, treating it as an intrinsic part of their heritage that has been passed down through generations. The vinegar is nurtured and preserved in barrels, encapsulating the allure and enchantment of an ancient ritual. There is a farm with a closed circuit, as all production steps take place in the same facility / company. 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. 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.
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. 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. 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. 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. Described as rich, syrupy, and slightly acidic, it exhibits notes of caramel, fruit, and a subtle hint of woodiness. This versatile vinegar enhances a wide range of culinary creations, from salad dressings and marinades to fruits and desserts. Its ability to elevate dishes has made it a beloved ingredient worldwide, bringing depth and sophistication to every meal.
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. 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.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. 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. The rarity and scarcity of aged balsamic vinegar further contribute to its elevated price, making it a prized and cherished delicacy for connoisseurs around the world. 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 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. 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.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. In Modena, balsamic vinegar stands alongside the iconic Parmigiano Reggiano cheese and Prosciutto ham, forming a triumvirate of Italian culinary greatness. This tradition is to get from the family Leonardi, repeated year after year to the same production cycle of their balsamic vinegar. 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. For even more control over the final product quality, Leonardi grows and selects, with trusted collaborators, the grapes used in the manufacture of balsamic Condimento of Modena.
- Fruugo ID: 258392218-563234582
- EAN: 764486781913
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