This traditional balsamic vinegar has received DOP (Protected Designation of Origin) recognition and is submitted to a strict production policy. It is made exclusively of cooked grape must, aged for over many years in wooden barrels where it naturally gets thicker and more aromatic over time. Every year, it is transferred into a different wooden barrel to acquire the various aromas of oak, cherry, chestnut, ash, mulberry, and juniper woods. Traditional Balsamic Vinegar of Modena DOP can only be found in the special shaped 100ml glass jar designed by Giugiaro, numbered and sealed with the DOP mark. There are only two types: “Affinato” aged for at least 12 years and “Extravecchio” aged for minimum 25 years. To best preserve its rich and complex flavor, Traditional Balsamic Vinegar should never be cooked, but ideally drizzled over the final dish as a garnish. It can be used to enhance and elevate a variety of dishes, from appetizers and salads to meat and desserts.
Acetaia Leonardihas 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 Vecchiois 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.
Read more about Ponte Vecchio by Acetaia Leonardihere.
