Acetaia Leonardi Balsamic Vinegar

Leonardi Balsamic Vinegar was born on Modena hills where the typical grape varieties of Lambrusco and Trebbiano are grown to obtain the so-called grape Must basic ingredient of  Balsamic Vinegar of Modena. Acetaia Leonardi has been making balsamic vinegar in Modena, Italy since 1871 and they are still one of the few producers to own the land where the grapes grow.

 Leonardi have been producing balsamic vinegar for four generations. From the picking of the grapes to the final packing -all steps take place on the farm. Respecting the time honoured traditions of making “black gold” Leonardi does not use any additional colouring or preserving agents in their products

Balsamic vinegar may not be the panacea for all illnesses, but it is certain that it shares with its “non-balsamic” relatives, wine and apple vinegar, some useful properties for well-being, which we invite you to discover in this article.

Furthermore, Traditional Balsamic Vinegar of Modena PDO is a particularly controlled food as it is produced following very strict production criteria, which guarantee the absence of added artificial preservatives, colourings (caramel) or sugars. Traditional balsamic vinegar of Modena DOP, in fact, is obtained from the fermentation of a single ingredient: cooked grape must, acetified and aged in barrels, without any other added ingredients. It contains mainly water and carbohydrates, a small amount of protein, no fat and various mineral salts, including potassium, calcium, magnesium and phosphorus, with a caloric intake of just 100 kcal per 100 grams of product.

Leonardi Balsamic Condiment with Syrup
Leonardi Balsamic Vinegar
Leonardi Balsamic Gin