Condimento Balsamico "Bianco" Leonardi

Acetaia Leonardi has been producing one of Italy's finest foods since 1871; Aceto Balsamico. The family is extremely proud to be one of the last four companies in Modena to do everything themselves, from growing the Lambrusco grape, to processing the must, to storing and bottling.
Travesi; After the harvest, pressing and further processing of the aceto, it is filled into the barrels. During storage, the balsamico loses its typical vinegar flavour and becomes milder and sweeter. Due to the loss of moisture, the balsamico is transferred to a smaller barrel. The medals show how many times the balsamico has been transferred before it is finally bottled. The longer the storage, the more special the taste.