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ACETAIA LEONARDI, SABA
Acetaia Leonardi’s Saba is unique. The family’s Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash),is cooked (cotto) in an open copper vat at 175-200°F for a day or two, reducing it to about a third the volume. The concentrated mosto cotto is then cooled and placed in large oak casks which were previously inoculated with a mother of vinegar, a batch of vinegar alive with a culture of aceto-bacteria. The Saba will stay in the casks for almost 4 years, giving a deep complexity to the Saba, without converting it to vinegar.
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MODENACETI, BALSAMIC GLAZE 13.5 OZ
Modenaceti Balsamic Glaze is made from concentrated and cooked grape must (50%) and Modenaceti Balsamic Vinegar of Modena Gold (49%). It is intensely aromatic, complex and sweet. Use Modenaceti Balsamic Glaze to finish off a dish or make an extraordinary experience out of a simple dish. It is perfect for appetizers, main dishes and desserts.
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DUKE MODENA, BALSAMIC
Documents dating back to the 16th century show that by this time, balsamic vinegar was a prized ingredient reserved for the court of the Duke of Este (Italy) and the chosen few, to whom he would give it as presents and menus from this period show that it was always present at meals. Indeed, its popularity was such that the whole of the west tower of the Ducal Palace in Modena was dedicated exclusively to its production.
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MODENACETI, BALSAMIC 16.9 OZ
The flavor profile of a balsamic vinegar is defined by its must content. The more must, the sweeter the taste. Modenaceti Classic sets the highest standards for a Balsamic Vinegar of Modena for salads. It is matured balsamic vinegar with a slightly tart-taste profile that enhances all types of salads.
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VECCHIO TRADITIONAL BALSAMIC, LEONARDI, EXT. 25 YR
Consistancy is compared to a chocolate sauce. Shades of brown with bright mirror refflections. Aromas of grapes, apples and caramel with a well-balanced hint of wild flower honey and maple syrup.
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ACETAIA LEONARDI, BALSAMIC, 3 YEAR
Dama (Lady) is the Leonardi’s youngest Condimento Balsamico. A special selection from a batteria which has been topped up at least three times, this Balsamico is the ideal entry-level Balsamico to those seeking an upgrade from the industrial brands.
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ACETAIA LEONARDI, BALSAMIC, 10 YEAR
Il Pregiato (the precious one) is the Leonardi’s family selection from a batteria with minimum 10 travasi (topping up).
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ACETAIA LEONARDI, BALSAMIC, 5 YEAR
La Corte (the court) is a bottling from a barrel in a batteria that has been topped-up at least 5 times.
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DEL DESTINO, BALSAMIC
Del Destino Italian vinegars reflect the very best of the traditional Balsamic Vinegars of Modena. Twice certified, these vinegars simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale. Balsamic Vinegar is now being graded and certified similar to the ways wines, cheeses and meats are graded and certified. This promotional material is to assist in the understanding of whom, why and what the regulations and criteria for certification are. Atalanta carries the One and Three Diamond Quality. Del Destino Vinegar is certified by PGI (Protected Geographical Identification) and also by Cermet (Italian Process Certification.) After the vinegar is CERTIFIED TWICE, it is then graded utilizing the Diamond System.
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BLIS ELIXER VINEGAR
With notes of butterscotch, vanilla and tart chocolate, BLiS Elixer vinegar is more universal than balsamic in application due to its most interesting and unique flavor profile. Bourbon casks that have previously aged pure maple syrup for many months are assembled in a true solera system. While expensive and time consuming, this method of further aging produces a one of a kind, very complex vinegar.
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CAMPARI, BALSAMIC, 15 YEAR
This precious balsamic vinegar arises from Lodovico Campari’s passion for Modena and its origins. Trebbiano grapes are picked at their peak ripeness and the must that is obtained is then left to ferment in open top vessels. Once the cooked must has reduced by two thirds, it is then put in oak barrels where it stands in the dark of the attics. From one year to another, Lodovico Campari’s Balsamic Vinegar is transferred from one wood barrel to another, drawing distinctive and unmistakable aromas from each different kind of wood, from cherry to juniper. The Balsamico is then left to the generations of experienced master tasters to decide its readiness. The deep sapphire color, the limpidity, the thick velvety texture and the deep contrast between its initial sweet element and its final acidulous one, makes Campari’s Aceto Balsamico one of the true jewels of Modena.
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VILLA BELLENTANI, BALSAMIC
Villa Bellentani balsamic vinegar – Black Label – This Very Special Quality Product (V.S.Q.P.) is the longest aged balsamic vinegar produced by Villa Bellentani. This vinegar, mature and rich in flavor is aged for many years in small casks.
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CAVALLI BALSAMIC CONDIMENTO
Cavalli Balsamic Classico Condimento is carefully crafted from grape must aged in barrels of various woods including cherry and juniper. This more affordable balsamic seasoning is popular for using in the preparation of fine foods. It is so named to distinguish it from the more precious Tradizionale Balsamic Vinegar.
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FATTORIA ESTENSE, BALSAMIC GOLD
The 12 year balsamic from Fattoria Estense originates from the Gran Riserva cask at the farm in Modena, Italy. It is also produced using a traditional process, and stored in an elegant glass bottle with a wooden/cork stopper branded with the wax mark of Fattoria Estense. You will find this balsamic vinegar to be creamy, sweet and dense with a perfect final hint of its 6% acidity. This vinegar will definitely have you coming back for more.
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GIUSTI RICCARDO, BALSAMIC VINEGAR
Rich & thick…an extraordinarily dense balsamic vinegar with predominant sweet notes, maintaining the famous bouquet of aromas. Riccardo balsamic vinegar is a 2008 Sofi Gold Medal Winner, a vinegar of exceptional quality made according to the original recipe of Riccardo Giusti.
Distinguished by its roundness & sweetness, Riccardo balsamic can be added directly to most foods as a thick sauce…ideal for barbecued meats, & cooked meats including poultry, seafood, & game. Drizzle over cheeses, fresh fruit, pancakes, or crepes.
