Acetaia Leonardi has been making balsamic vinegar in Modena, Italy since 1871, and they are still one of the few producers to own the land where the grapes grow. Four generations in, the Leonardi family is still making this celebrated condiment using traditional methods, such as cooking the Lambrusco and Trebbiano grape must in a copper cauldron and aging the vinegar in special wooden barrels. The result is perfectly balanced vinegar worthy of the name balsamico.
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