The battery of barrels belonging to the Pedroni family are of aged oak and chestnut. Some of these barrels have stood the test of time, producing this unmistakable and authentic flavor, aptly named Caesar, for over a century. After 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. Through careful tasting, this balsamic vinegar achieves a harmonious equilibrium of acidity, intensity, and sweetness. Its balance, characteristic regional flavors, grape variety nuances, and the influence of the aged barrel batteries won over the discerning palates at Bernardo Tesori.

The Giorgio family has embraced the tradition of balsamic vinegar as a way of life, treating it as an intrinsic part of their heritage that has been passed down through generations. The vinegar is nurtured and preserved in barrels, encapsulating the allure and enchantment of an ancient ritual. The foundation of their present-day enterprise was laid by their father in the 1950s, when he acquired old barrels. Boasting over 800 barrels, Acetaia Cavalli stands as the largest vinegar factory in the region.The finest balsamic vinegars hail from two Italian regions — Modena and Reggio Emilia — and you know you’ve found a good one if its bottle is labeled “Aceto Balsamico Tradizionale di Reggio Emilia DOP” or “Aceto Balsamico Tradizionale di Modena DOP.” These balsamic vinegars are made with local grapes freshly pressed into a must (a mixture of juice, skin, and seeds) that is cooked super slowly and then barrel-aged for between 12 and 25 years. Those seeking a quality balsamic vinegar at a more affordable price should look for bottles from these regions labeled with “IGP” (which means the vinegar is produced and aged there, but the grapes may come from elsewhere) or “condimento” (a product that falls somewhere between DOP and IGP). Aged for decades, this luscious elixir becomes a syrupy delight, overflowing with sweetness. Its heavenly essence perfectly complements classic Italian dishes and iconic delicacies. Just a drop of aged balsamic vinegar elevates any dish to celestial heights, proving that vinegar is more than just a condiment. For even more control over the final product quality, Leonardi grows and selects, with trusted collaborators, the grapes used in the manufacture of balsamic Condimento of Modena.

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. How it's produced: For 12-year REALE Condimenti Balsamici, the grape must (cooked, concentrated grape juice) is placed in large wooden barrels (oak, chestnut, cherry, ash, juniper, and mulberry) with a starter, similar to sourdough bread. At the end of the first year, the must is moved to smaller barrels made from a different wood. Each wood type imparts a different flavor to the vinegar, resulting in a balanced flavor. At the end of the 12-year cycle, the must has gone through 12 barrels of different woods (all 6 used twice) to achieve its full character and distinctive flavor. The flavor of Balsamic evolves over time and the longer it is aged, the richer and sweeter it becomes, so 12-year Balsamic is very special.The box and the bottle itself are beautiful and reflect the product’s refinement. 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.

In Modena, balsamic vinegar stands alongside the iconic Parmigiano Reggiano cheese and Prosciutto ham, forming a triumvirate of Italian culinary greatness. There are over 300 producers of balsamic vinegar in Modena, but only a few can say their balsamic is made from grapes grown on their own estate.Since 1871 and for four generations, the famiglia Leonardi, with Giovanni as the artist and his son Franceso in marketing, embody what we at Manicaretti believe to be one the most perfect producers of its kind. 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.

The distinct bottle shape of DOP balsamico serves as a hallmark of a premium Italian food product, indicative of its superior quality. In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials. With the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process.

C0540 BALSAMIC VINEGAR OF MODENA - Anfora Bordeaux “Serie 15” 250ml

The Leonardi farm is located 16 km. southwest of the city of Modena, near the river Secchia and Sassuolo at the foothills of the Apennines. The 10 hectares of land surrounding the family house and acetaia have a canopy of local clones of Lambrusco and Trebbiano grapes, which have been planted and trained in arbor method to ensure that the fruit ripens in the shade of its own leaves during the very hot summer months. The grapes are hand-harvested in September and October and crushed using a pneumatic-press, which gently bursts the fruit without crushing the stems or the seeds. The resulting mosto iscooked for 72 hours in an open-air copper cauldron at 85° C until it has lost almost 70% of its initial volume and becomes a dense, dark, fragrant and deliciously sweet brown syrup. Giovanni emphasizes that the temperature should never exceed 90° C because it would create excessive amount of caramelization, giving the vinegar a bitter taste which would be impossible to remove. True balsamic vinegar undergoes an extensive aging process in small wooden barrels, with the finest varieties resting in attics for years. Periodic extractions are carefully carried out, gradually transferring the vinegar to smaller barrels containing older balsamic vinegar. Roll out the dough with a rolling pin and place in a previously buttered cake tin. Mix the eggs, sugar, lemon zest, cheese and yogurt with a blender. Mix the cherry compote with a little balsamic vinegar and pour this mixture over the batter. Then pour the cheese mixture onto the cherries and finish with apple slices. With a density of 1.35, surpassing the minimum requirement of 1.2, this balsamic possesses a denser consistency compared to others in their range. Remarkably, only 40 bottles of this exclusive series are available worldwide!

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. REALE Condimenti are REAL, 100% Balsamic Vinegar! There is just ONE ingredient – grapes. The Leonardi family has been making Balsamic Vinegar for 147 years with sheer artistry and craft. They use Lambrusco and Trebbiano grapes that are grown on their estate in Italy. The grapes are cooked at a low temperature for 36 hours, and the concentrated cooked grape juice that results is called grape must. The word “Condimento” for Balsamic Vinegar tells you that the product is made from 100% cooked grape must. After pressing the grapes, the raw grape juice is poured into open cooking vats and heated over an open fire at approximately 95°C. During the cooking process, the must undergoes reduction and concentration as significant water loss occurs, effectively eliminating any harmful bacteria. The cooked must exhibits a rich, dark brown color and heightened sugar content. From this point onward, every vinegar maker has his own tradition, “recipe” and style.At the Leonardi farm, the mosto is poured into stainless-steel tanks (such as those used in wineries) which are located outside so that the cold autumn air will prevent it from fermenting. The mosto is then transferred into large oak casks and innoculated with older balsamic vinegar, which starts the process of fermentation that will take at least 4 to 7 years. Curious about why balsamic vinegar is so highly prized? Here we present the fascinating history and unique flavor of this popular condiment.This tradition is to get from the family Leonardi, repeated year after year to the same production cycle of their balsamic vinegar. 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. Although the rules of the Consorzio of Traditional Balsamic Vinegar of Modena do not grant this product a distinctive classification such as Extra Vecchio, the Leonardi family has chosen to label it as a Condimento Balsamico to highlight its unparalleled character and showcase the meticulous barrel selection behind its creation.