[Leonardi] Modena Balsamic 1 Medal (Pink) - Aged for 2 Years
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[Leonardi] Modena Balsamic 1 Medal (Pink) - Aged for 2 Years
| origin | See product description/detailed information |
|---|---|
| Weight/Capacity | 250mL |
| Sales unit | 1 bottle |
| notification | This product does not come with a separate shopping bag. (Shopping bag must be purchased separately.) |
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Sweet and sour balsamic's charm [Leonardi] Modena Balsamic
1 Medal (Pink) 2 Years Aged
While long-aged balsamic captivates us with its rich and sweet flavor, short-aged balsamic boasts its appeal with a bright acidity. Kurly introduces Leonardi's 1-medal balsamic, which, like all of Leonardi's products, possesses a rich aroma. It is blended with over 50% wine vinegar and decanted in wooden barrels to balance the flavor. Having undergone 2 years of aging, it offers a sweet taste while also having the brightest acidity among the medal series. It pairs best with uncooked vegetables, so enjoy it freely.
The standard for good balsamic What defines 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,' and during this decanting process, the balsamic is transferred into various barrels made of cherry, oak, chestnut, ash, and aromatic woods, allowing their distinct unique aromas to blend well. In colder winters, it is sometimes moved from large barrels to smaller ones. Only after such a long and meticulous process is balsamic created that can emit an alluring aroma with just a single drop.
Leonardi, crafting exceptional balsamic 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, following the traditional method. Leonardi adheres to this complex and time-consuming traditional method, producing balsamic of exceptional quality. Thanks to their passion and persistence, they even received a letter of appreciation from former 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, over four generations, they have produced products with the pride of creating traditional balsamic that represents Italy. Leonardi Modena balsamic, originally a high-class vinegar enjoyed only by the upper classes, boasts outstanding quality and a distinct flavor, earning it the nickname "Duke's Vinegar." Currently, its expertise and quality are recognized to the extent that it produces private label balsamic for Williams-Sonoma, a famous American company known for its high-end food and kitchenware.
Sweet and sour balsamic [Leonardi] Modena Balsamic
1 Medal (Pink), 2 Years Aged
While long-aged balsamic captivates us with its rich and sweet flavor, shorter-aged balsamic boasts a bright acidity. Kurly introduces Leonardi's 1-Medal balsamic, which, like all their products, also features a rich aroma. It is blended with over 50% wine vinegar and decanted in wooden barrels to balance the flavor. Having undergone 2 years of aging, it offers a sweet yet bright acidity, the brightest among the Medal series. It pairs best with uncooked vegetables, so feel free to enjoy it.
Criteria 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 it develops viscosity. The aging method is also an important factor. The aging process of balsamic is called 'decanting,' and during this decanting process, it is transferred between various barrels made of cherry, oak, chestnut, ash, and other aromatic woods to allow different unique aromas to blend well. In winter, when temperatures are low, it is sometimes transferred from larger to smaller barrels. It is only through such a long and meticulous process that balsamic, capable of exuding a captivating aroma with just a single drop, is finally created.
Leonardi, crafting balsamic of unparalleled class 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 the traditional 'tradizionale' method. Leonardi adheres to this complex and time-consuming traditional method, producing balsamic of unparalleled class. Thanks to their passion and persistence, they even received a thank-you letter 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, spanning four generations, has proudly produced traditional balsamic that represents Italy, boasting exceptional quality and a distinctive taste, so much so that it was once called 'the Duke's vinegar,' enjoyed only by the upper class. Currently, its expertise and quality are recognized to the extent that it produces private-label balsamic for Williams Sonoma, a renowned American upscale retailer of kitchenware and home furnishings.
These are real reviews from Korean customers, written through July 2025.
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.
For more information, please visit www.P65Warnings.ca.gov/food.
