Acetaia Leonardi has been producing balsamic vinegar since the mid-19th century. They source all their grapes from their own vineyards and control every step in producing their balsamic vinegar. Grapes are picked by hand and gently pressed to prevent bitterness and the process of transforming the cooked grape juice, or grape must, into aged vinegar has been passed down from father to son for generations. Ponte Vecchio is an exclusive label by Leonardi for Zia Pia, and offers a wide range of balsamic vinegars, from classic vinegars for everyday use to 25 year aged balsamic vinegar for the most special occasions
The process of transforming the cooked grape juice, or grape must, into aged vinegar has been passed down from father to son for generations. The grape must is stored and aged in wooden barrels made from different woods such as cherry, oak, and juniper, and the vinegar is transferred into different barrels over the years to impart different flavors.
The barrels are stored in the large attics of Modena, where the summers are very hot and the winters very cold, a climate which is ideal for fermenting and aging the balsamic vinegar.
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