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[레오나르디] 트러플 발사믹 콘디멘토 10년 숙성 - Kurly USA

Vendor: 레오나르디

[Leonardi] Truffle Balsamic Condimento Aged for 10 Years

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[Leonardi] Truffle Balsamic Condimento Aged for 10 Years

$112.95
14%
$112.95
$132.63
Shipping calculated at checkout.
origin See product description/detailed information
Weight/Capacity 250mL
Sales unit 1 bottle
Allergy Information ※ Contains sulfur dioxide
notification This product does not come with a separate shopping bag. (Shopping bag must be purchased separately.)

Balsamic with the fragrant charm of truffles [Leonardi] Truffle
Balsamic Condimento
10 Years Aged

Leonardi's balsamic vinegar is born after enduring the hot summers and harsh winters of Modena, Italy. In a farm established in the 19th century, layers of woody aromas are built up in various wooden barrels. The name 'Condimento,' which certifies that it was produced using traditional methods, proves this. This time, we've prepared a truffle balsamic condimento, blending white truffle aroma with concentrated grape must. If you taste a spoonful, you'll find a harmonious blend of deep, rich sweetness, smooth acidity, and a subtle truffle aroma. Enjoy it with various dishes.

The standard for good balsamic vinegar What makes a good balsamic vinegar? First, you can consider the aging period. The longer balsamic vinegar is aged, the better its aroma and flavor become, and it develops a thicker consistency. The aging method is also a crucial factor. The aging process of balsamic vinegar is called 'decanting,' and during this process, it is transferred into various barrels made of cherry, oak, chestnut, ash, and other woody materials to allow different unique aromas to blend well. In winter, when temperatures are low, it is sometimes transferred from large barrels to smaller ones. Only after such a long and meticulous process can balsamic vinegar be created that emits a captivating aroma with just one drop.

Leonardi, creating balsamic vinegar of unparalleled quality In Modena, where Leonardi is located, traditional balsamic vinegar is marked with 'Aceto Balsamico Tradizionale di Modena.' 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 these complex and time-consuming traditional methods, producing balsamic vinegar of unparalleled quality. Thanks to their passion and dedication, they even received a letter of gratitude 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, they have been producing products with pride, creating traditional balsamic vinegar that represents Italy across four generations. Leonardi Modena Balsamic, originally a high-end vinegar enjoyed only by the upper class, boasts excellent quality and distinctive flavor, even being called "the Duke's vinegar." Currently, their technical expertise and quality are recognized to the extent that they produce private label balsamic vinegar for William Sonoma, a renowned American company specializing in gourmet foods and kitchenware.

Balsamic with the delightful aroma of truffles [Leonardi] Truffle
Balsamic Condimento
10 Years Aged

Leonardi's balsamic is born from enduring the hot summers and harsh winters of Modena, Italy. In a farm established in the 19th century, layers of woody aromas are built up using various types of wooden barrels. The name 'Condimento,' which certifies that it was produced using traditional methods, proves this. This time, we have prepared a truffle balsamic condimento, blending white truffle aroma into concentrated grape must. If you taste a spoonful as is, you'll experience a harmonious blend of deep, rich sweetness, smooth acidity, and a profound truffle aroma. Enjoy it with a variety of 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, flavor, and viscosity become. The aging method is also a crucial factor. The aging process of balsamic is called 'decanting,' and during this process, it is transferred between various barrels made of cherry, oak, chestnut, ash, and other aromatic woods, allowing their distinct aromas to blend well. In winter, when temperatures are low, it is sometimes moved from large barrels to smaller ones. Only through such a long and meticulous process can balsamic be perfected, emitting a captivating aroma from just a single drop.

Leonardi, crafting balsamic of unparalleled quality In Modena, where Leonardi is located, traditional balsamic vinegar is marked with '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, following traditional methods. Leonardi adheres to these complex and time-consuming traditional methods, producing balsamic of exceptional quality. Thanks to their passion and persistence, they even received a letter of gratitude from French President Sarkozy.

About Brand

The Leonardi family has been producing balsamic vinegar using traditional aging methods for 140 years. Established in 1871, they have been creating traditional balsamic that represents Italy for four generations, with a strong sense of pride. Leonardi Modena Balsamic, originally a luxury vinegar enjoyed only by the upper classes, boasts outstanding quality and a distinctive taste, even earning the nickname 'Duke's Vinegar'. Currently, their expertise and quality are recognized to the extent that they produce private label balsamic for William Sonoma, a renowned American company specializing in gourmet food and kitchenware.

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.