Leonardi Balsamic Vinegar Red Seal / 8.45 fl oz

A carefully blended mixture of cooked grape must and high-quality wine vinegar for every day, all-purpose use. Leonardi Balsamic Vinegar Red Seal is young and slightly pungent, with the aroma of raspberries and a fresh, lively acid finish. Individual producers identify the age and thickness of their vinegars according to a proprietary symbol. Acetaia Leonardi has chosen to use: One Coin and a Red Seal (young), Two coins and a Silver Seal (medium), Three Coins and a Gold Seal (thick).

Perfect for everyday use in dressings, especially for salads with beets, dried fruit, or mushrooms. Great for drizzling over ripe tomatoes, as well as for deglazing roasting pans, brushing over grilled meats and making sauces and marinades.

They have been making balsamic vinegar since 1871 and 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 prized elixir using traditional methods, such as cooking the Lambrusco and Trebbiano grape must in a copper cauldron and aging the vinegar in specific kinds of wooden barrels. The result is a perfectly balanced vinegar worthy of the name balsamico.

To make these Modena IGP vinegars, Trebbiano and Lambrusco grape must is cooked in open copper cauldrons for approximately 30 hours to reduce and thicken. Once cooled, the must is placed in large oak casks with a mother vinegar base and blended with a maximum of 10% high quality red wine vinegar, never any added chemicals, colors, or artificial ingredients of any kind. The barrels are left open, with only a gauze covering to allow the vinegar to evaporate and oxidize. Intense summer heat and cold winter months complete the process of fermentation and acidification. Next, the vinegar is rotated and aged in a variety of wood barrels for a minimum of 2 years and blended before bottling to ensure perfect balance and harmony.

Net wt. 8.45 fl oz/250 ml

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