Additional information
Packsize | 6/500 ML, 6/750 ML |
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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.
Packsize | 6/500 ML, 6/750 ML |
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The fruity character of Saba makes it an ideal supplement to any dessert. Think of it as a sweet sauce in order to highlight cheesecake, ice cream, fresh fruit and even panna cotta.
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.
Il Pregiato (the precious one) is the Leonardi’s family selection from a batteria with minimum 10 travasi (topping up).
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.
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.
Leonardi’s Sigillo Argento is a masterful blend of cooked grape must and high quality wine vinegar. Thick as maple syrup, with notes of cooked grapes like a good Amarone, and a long subtle acidic finish.
Drizzle over a sizzling hot grilled steak or pork chop, as well as on grilled eggplant, peppers, mushrooms, and zucchini. Wonderful swirled into butternut squash soup or creamy Parmigiano risotto. Highlight the freshness of freshly sliced plums, nectarines, and peaches. Use instead of caramel or chocolate sauce over baked pears and apples.