True balsamic vinegar undergoes an extensive aging process in small wooden barrels, with the finest varieties resting in attics for years. Periodic extractions are carefully carried out, gradually transferring the vinegar to smaller barrels containing older balsamic vinegar. In fact the farmhouse of 10 hectares of vineyards mainly with the grapes Trebbiano (white grape) and Lambrusco is (red grape) surrounded.

The Argento variant, known as the silver one in Italian, undergoes a minimum aging period of 18 years within the barrels of Acetaia Picci, nurtured with utmost care and devotion. Distinguishing itself from its younger counterpart, Aragosta, this Balsamic Vinegar enjoys an additional maturation time of 6 to 7 years. Described as rich, syrupy, and slightly acidic, it exhibits notes of caramel, fruit, and a subtle hint of woodiness. This versatile vinegar enhances a wide range of culinary creations, from salad dressings and marinades to fruits and desserts. Its ability to elevate dishes has made it a beloved ingredient worldwide, bringing depth and sophistication to every meal.

Despite all the care taken in manufacturing the traditional balsamic vinegar of Modena, the term traditional only becomes effective once the traditional balsamic vinegar of Modena has been tasted by the Board of the Consortium of producers of traditional balsamic vinegar of Modena. Indeed, the Consortium conducts regular inspections of all the supply chain, ensuring that the product complies with the organoleptic characteristics that made it famous. It is only then that the selected traditional balsamic vinegar of Modena may be bottled in small bottles of 10cl signed by Giugiaro, displaying a numbered seal and logo guardianship of the consortium. The foundation of their present-day enterprise was laid by their father in the 1950s, when he acquired old barrels. Boasting over 800 barrels, Acetaia Cavalli stands as the largest vinegar factory in the region. This exceptional balsamic vinegar is crafted through the fermentation of boiled grape must. The vinegar bacteria find their origin in bacterial colonies known as “mothers.” Subsequently, a slow enzymatic maturation process occurs, involving a chemical-physical transformation. The grape must used here consists of pressed Trebbiano grapes and other traditional varieties from Modena, such as Lambrusco. Once cooled, the must is decanted and transferred into a series of barrels, each with decreasing volume and constructed from various woods such as oak, chestnut, mulberry, cherry, juniper, and more. A collection of five to seven individual barrels, forming a row, is referred to as a battery. Ideal for savoring in small quantities, using delicate white porcelain or plastic teaspoons (avoiding aluminum), the Traditional Balsamic Vinegar of Modena is best enjoyed as a post-meal digestif. When consumed raw, its true essence shines through, particularly when drizzled in small drops over Parmesan cheese flakes, fresh strawberries, or velvety vanilla ice cream.

With a density of 1.35, surpassing the minimum requirement of 1.2, this balsamic possesses a denser consistency compared to others in their range. Remarkably, only 40 bottles of this exclusive series are available worldwide! As a general rule, the older the balsamic vinegar, the higher its price. This is due to the extensive aging process that contributes to its exceptional quality and complexity. With each passing year, the vinegar develops deeper flavors, richer aromas, and a luxurious texture that sets it apart. The lengthy maturation period allows the vinegar to reach its peak, resulting in a truly remarkable and sought-after culinary masterpiece.True balsamic vinegars, classified as DOP, are derived solely from cooked grape must and undergo a minimum aging period of 12 years in barrels and are free from any additional ingredients. The label color indicates the minimum aging duration, with red denoting 12 years, silver signifying 18 years, and gold representing 25 years. Mix manually until the mixture is homogeneous. Wrap the mixture in cling film and let it rest in the fridge for at least 1 hour. The Leonardi farm is located 16 km. southwest of the city of Modena, near the river Secchia and Sassuolo at the foothills of the Apennines. The 10 hectares of land surrounding the family house and acetaia have a canopy of local clones of Lambrusco and Trebbiano grapes, which have been planted and trained in arbor method to ensure that the fruit ripens in the shade of its own leaves during the very hot summer months. The grapes are hand-harvested in September and October and crushed using a pneumatic-press, which gently bursts the fruit without crushing the stems or the seeds. The resulting mosto iscooked for 72 hours in an open-air copper cauldron at 85° C until it has lost almost 70% of its initial volume and becomes a dense, dark, fragrant and deliciously sweet brown syrup. Giovanni emphasizes that the temperature should never exceed 90° C because it would create excessive amount of caramelization, giving the vinegar a bitter taste which would be impossible to remove. In the mid-19th century it has been the production of balsamic vinegar specialized from own raw materials.

The special edition Bernardo Tesori Oro stands as an unparalleled extra-aged PDO Traditional Balsamic Vinegar of Modena. Bernardo Tesori, renowned for their discerning palate, meticulously samples numerous traditional balsamic vinegars, selecting only a rare few to grace their esteemed shop. There are over 300 producers of balsamic vinegar in Modena, but only a few can say their balsamic is made from grapes grown on their own estate.Since 1871 and for four generations, the famiglia Leonardi, with Giovanni as the artist and his son Franceso in marketing, embody what we at Manicaretti believe to be one the most perfect producers of its kind. The finest balsamic vinegars hail from two Italian regions — Modena and Reggio Emilia — and you know you’ve found a good one if its bottle is labeled “Aceto Balsamico Tradizionale di Reggio Emilia DOP” or “Aceto Balsamico Tradizionale di Modena DOP.” These balsamic vinegars are made with local grapes freshly pressed into a must (a mixture of juice, skin, and seeds) that is cooked super slowly and then barrel-aged for between 12 and 25 years. Those seeking a quality balsamic vinegar at a more affordable price should look for bottles from these regions labeled with “IGP” (which means the vinegar is produced and aged there, but the grapes may come from elsewhere) or “condimento” (a product that falls somewhere between DOP and IGP). The balsamic vinegar has a unique spice, which is produced only in limited quantity because located on the geographical areas of Modena and Reggio Emilia.

L178 Balsamic Vinegar of Modena - Ercole “Serie 10” 250ml

After 4 years and during the winter months, Giovanni distributes the sabaamong all the different batterie (sets of barrels), located in the attics of all the buildings around the farm. (Balsamic vinegar barrels are always stored in attics—the difference in temperatures between summer and winter, day and night, rain or shine, is what makes the magic happen within them.) A batteria is composed of at least six barrels of different types of precious woods such as chestnut, oak, cherry and juniper, as well as ash and mulberry, giving the balsamic vinegar aromatic notes during the aging process. These notes differ from producer to producer, allowing for individual nuances. With the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process.