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FATTORIA ESTENSE, BALSAMIC SILVER
Fattoria Estense Silver Label Balsamic Vinegar is a magnificent balsamic vinegar. This balsamic vinegar is created from a family recipe and processed using fermentation. After the vinegar is analyzed, processed, and bottled, it is ready to be used. This balsamic vinegar is a marvelous with meats, fish, cheeses, and vegetables. It also has many other uses like dessert.
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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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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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COLAVITA, AGED BALSAMIC VINEGAR 1/2 LITER
Colavita Balsamic Vinegar of Modena IGP makes flavorful dressings and marinades. It’s a perfect pair for fresh fruits and vegetables like tomatoes, strawberries, or asparagus, and also compliments hard cheeses like Parmigiano Reggiano.
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LEONARDI BALSAMA BIANCA (WHITE BALSAMIC) 250ml
The sweet Trebbiano grape must is reduced until a delicate golden color, then transferred to oak barrels previously acidified by mother vinegar in order for it to generate the acidification process.
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O-MED, PEDRO XIMINEZ VINEGAR, 6/2 LITER
Tasting Notes: O-Med Pedro Ximénez tastes of sun-ripened raisins. After a careful aging process in American oak casks, we obtain a perfectly balanced vinegar with subtle sweetness. Recommendations: Drizzle on ice cream or try in place of balsamic.
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ORGANIC VILLA MANODORI BALSAMIC
Villa Manodori Balsamics are produced in very small quantities by Massimo Bottura, chef and owner of Osteria Francescana restaurant in Modena. This artisan aceto is made using exclusively organic Trebbiano grapes that are crushed into a must and aged in a battery of oak, chestnut and juniper barrels. The dark color and rich aroma of the vinegar makes it very versatile.
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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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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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ACETAIA LEONARDI, CHERRY BALSAMIC
Very few producers (if any) can have a batteria made entirely of precious cherry wood. Ciliegio (cherry) is a limited-number bottling from a 20-year travassi barrel of a batteria made entirely of cherry-wood barrels. Do you remember the smell of a freshly baked cherry pie? That is the first image that comes to mind along with freshly picked amarene (sour cherries). Sweet, clean and very aromatic.
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MODENACETI, BALSAMIC GLAZE 6.76 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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SAN GIULIANO, 10 YEAR BALSAMIC
San Giuliano balsamic vinegar of Modena is obtained by the fermentation and maturation of pure grape must and wine vinegar in wooden casks. It has a fragrant bouquet and a balanced sweet and sour taste. These exquisite characteristics make it an ideal condiment, equally good for the simplest and most sophisticated dishes. It is excellent on boiled foods, as well as oven-prepared meats and fish, and also adds a delicate taste to vegetables and salads.
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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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VILLA MANODORI, DARK CHERRY BALSAMIC
A unique creation from 3-Michelin Star chef, Massimo Bottura, the delectable aroma and taste comes from aging traditional balsamic vinegar with prized Vignola cherry wood, resulting in a balsamic vinegar infused with a luscious cherry flavor! It’s delicious!
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LEONARDI BALAMICO CONDIMENTO 20 YR.
Since the rules of the Consorzio of Traditional Balsamic Vinegar of Modena allow only a limited number of bottles a year to bear the Seal of Quality, many of the traditional producers bottle a limited amount of balsamico under the Condimento Balsamico category and label. This means that the product has not undergone the scrutiny nor the very limited quota of the Traditional consortium and therefore, reflects the quality standards of the Leonardi family.
Syrupy as 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. Rich and vibrant on the tongue with a sudden lively finish. Sweet and sour in the front of the mouth and in the back with evolving caramel flavors, raisins and fresh cherries.
