Balsamic vinegar is an aged reduction of wine grapes that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels, this process is called ”travasi” (decanting), doing so the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, acacia, juniper, and ash.
Fig Balsamic Condiment - Leonardi
The sweet and fruity flavor of Fig Balsamic Vinegar is the perfect condiment for salads, cheese, and fresh berries.
How to use it
Use it to drizzle on a fresh or warm salad or on delicate soft cheeses like burrata.
It is used also to glaze meats before or after roast.
Is also the final touch for polenta and even for ice cream with fruit salad!
Why this brand
The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using its own raw material.
In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape).
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