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[레오나르디] 화이트 트러플 발사믹 콘디멘토 5년숙성 - Kurly USA

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[Leonardi] White Truffle Balsamic Condimento, Aged for 5 Years

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[Leonardi] White Truffle Balsamic Condimento, Aged for 5 Years

$58.95
14%
$58.95
$68.97
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origin See product description/detailed information
Weight/Capacity 250mL
Sales unit 1 bottle
Allergy Information ※ Contains sulfur dioxide
notification Shopping bag sold separately (always) This product does not come with a separate shopping bag. (Shopping bag sold separately)

Balsamic with the deep charm of truffle [LEONARDI] White Truffle
Balsamic Condimento
5-Year Aged

Leonardi's balsamic is born after enduring the hot summers and harsh winters of Modena, Italy. At a farm established in the 19th century, layers of woody aromas are built up through various types of wooden barrels. The name 'Condimento,' which certifies that it was produced using traditional methods, proves this. This time, we've prepared a balsamic condimento blended with white wine and white truffle aroma. If you taste it straight from the spoon, you'll find a harmonious blend of clean sweetness, soft acidity, and a deep truffle aroma. It will pair well with light dishes.

The standard for good balsamic What makes a good balsamic? First, consider the aging period. The longer balsamic is aged, the better its aroma and flavor become, and its viscosity increases. The aging method is also a crucial factor. The aging process for balsamic is called 'decanting,' where it is transferred between various barrels made of cherry, oak, chestnut, ash, and other woody materials to allow their unique aromas to blend well. In colder winters, it is sometimes moved from larger to smaller barrels. This long and meticulous process is what ultimately creates a balsamic that exudes a captivating aroma from just a single drop.

Leonardi, making balsamic of a different class In Modena, where Leonardi is located, traditional balsamic vinegar is given the mark 'Aceto Balsamico Tradizionale di Modena.' To earn this mark, the vinegar must be made using grapes harvested in the Modena region between September and October, employing the traditional "tradizionale" method. Leonardi adheres to these complex and time-consuming traditional methods, producing balsamic of exceptional quality. Thanks to their passion and dedication, they even received a letter of appreciation from French President Sarkozy.

About Brand

The Leonardi family has been producing balsamic vinegar using traditional aging methods for 140 years. Since its establishment in 1871, the family has been producing products with the pride of creating traditional Italian balsamic vinegar for four generations. Leonardi Modena Balsamic, originally a high-class vinegar enjoyed only by the upper classes, boasts outstanding quality and a distinctive taste, so much so that it was called the "Duke's Vinegar." Currently, its expertise and quality are recognized to the extent that it produces private-label balsamic for William Sonoma, a renowned American company selling high-end groceries and kitchenware.

Balsamic with the deep charm of truffle [Leonardi] White Truffle
Balsamic Condimento
5 Years Aged

Leonardi's balsamic vinegar is born in the Modena region of Italy, enduring hot summers and harsh winters. Made in a 19th-century farm, the wooden aroma is layered through various types of wooden barrels. The name 'Condimento,' which certifies that it was produced in a traditional way, proves this. This time, we have prepared a balsamic condimento blended with white wine and white truffle flavor. If you taste a spoonful as it is, you'll find a harmonious blend of clean sweetness, soft acidity, and a rich truffle aroma. It will pair well with light dishes.

The standard for good balsamic What makes a good balsamic? First, we can consider the aging period. The longer balsamic is aged, the better its aroma and flavor become, and its viscosity increases. The aging method is also an important factor. The aging process of balsamic is called 'decanting,' and during this decanting process, it is transferred into various barrels made of cherry, oak, chestnut, ash, and other aromatic woods, allowing different unique aromas to blend well. In winter, when temperatures are low, it is sometimes moved from large barrels to smaller ones. Only after undergoing such a long and meticulous process can balsamic be completed, exuding a captivating aroma with just a single drop.

Leonardi, crafting balsamic of unparalleled quality In Modena, where Leonardi is located, traditional balsamic vinegar is marked with the 'Aceto Balsamico Tradizionale di Modena' label. To earn this mark, the vinegar must be made using grapes harvested in Modena between September and October, employing the traditional "tradizionale" method. Leonardi adheres to this complex and time-consuming traditional method, producing balsamic of unparalleled quality. Thanks to their passion and persistence, they even received a thank-you letter from French President Sarkozy.

About Brand

For 140 years, the Leonardi family has been producing balsamic vinegar using traditional aging techniques. Since its establishment in 1871, it has been producing products with pride in creating traditional balsamic that represents Italy for four generations. Leonardi Modena Balsamic, originally a luxury vinegar enjoyed only by the upper class, boasts excellent quality and a distinctive taste, even being called 'Duke's Vinegar'. Currently, its technology and quality are recognized to the extent that it produces private label balsamic for William Sonoma, a well-known high-end food and kitchenware sales company in the United States.

California Proposition 65

⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.

This notice is provided in accordance with California state law.
For more information, please visit www.P65Warnings.ca.gov/food.