Today the Leonardi family ages the Balsamic Vinegar until it reaches an age at which its penetrating but pleasing and harmonious acid perfume can be smelt and at which a balance of pleasantly intense tastes is achieved. It is produced using white grape must, which is acetified and matured in oak barrels. It is produced with typical Modenese grape must, concentrated and blended with Balsamic Vinegar of Modena aged 12 years. Ideal on: soups, mixed salads, sandwiches, salami and ham, chips (French fries), fish, roast and boiled meats, pizza, cheeses, fruit, ice-cream.
