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.

In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials. 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.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. 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. To 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.

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. 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. Mix manually until the mixture is homogeneous. Wrap the mixture in cling film and let it rest in the fridge for at least 1 hour. Ideal for savoring in small quantities, using delicate white porcelain or plastic teaspoons (avoiding aluminum), the Traditional Balsamic Vinegar of Modena is best enjoyed as a post-meal digestif. When consumed raw, its true essence shines through, particularly when drizzled in small drops over Parmesan cheese flakes, fresh strawberries, or velvety vanilla ice cream. 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 VinegarAfter 4 years and during the winter months, Giovanni distributes the sabaamong all the different batterie (sets of barrels), located in the attics of all the buildings around the farm. (Balsamic vinegar barrels are always stored in attics—the difference in temperatures between summer and winter, day and night, rain or shine, is what makes the magic happen within them.) A batteria is composed of at least six barrels of different types of precious woods such as chestnut, oak, cherry and juniper, as well as ash and mulberry, giving the balsamic vinegar aromatic notes during the aging process. These notes differ from producer to producer, allowing for individual nuances. 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.

In 1850, the Malpighi family embarked on their journey of crafting the authentic Traditional Balsamic Vinegar of Modena. This legacy began when Pietro Malpighi, the great-great-grandfather of the present-day president of Acetaia, entrusted his son Augusto with a priceless inheritance—the recipe for creating the true and genuine “natural Vinegar.” This marked the beginning of a rich tradition that continues to this day. 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. Curious about why balsamic vinegar is so highly prized? Here we present the fascinating history and unique flavor of this popular condiment. This exceptional balsamic vinegar is crafted through the fermentation of boiled grape must. The vinegar bacteria find their origin in bacterial colonies known as “mothers.” Subsequently, a slow enzymatic maturation process occurs, involving a chemical-physical transformation. The grape must used here consists of pressed Trebbiano grapes and other traditional varieties from Modena, such as Lambrusco.

C0536 BALSAMIC VINEGAR OF MODENA - Anfora Ocra “Serie 10” 250ml

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.