[Leonardi] Modena Balsamic 5 Medal (Silver) - Aged for 10 Years
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[Leonardi] Modena Balsamic 5 Medal (Silver) - Aged for 10 Years
| origin | See product description/detailed information |
|---|---|
| Weight/Capacity | 250mL |
| Sales unit | 1 bottle |
| Allergy Information | *Anhydrous sulfurous acid (derived from an additive permitted in winemaking) |
| notification | This product does not come with a separate shopping bag. (Shopping bag must be purchased separately.) |
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Sweet flavor of 10-year aged balsamic [Leonardi] Balsamic from Modena
5 Medals (Silver) 10-Year Aged
Balsamic, in Italian, means 'good-smelling.' A balsamic that has been properly aged for a long time develops a complex and rich aroma, much like wine. The Leonardi balsamic introduced here is exactly that. With a grape concentrate ratio of 70%, it is decanted in wooden barrels, boasting a balanced flavor. Aged for 10 years, it offers the smoothest acidity and the deepest, richest sweetness among Leonardi's Medal Series balsamics. It's also excellent as a finishing touch for dishes basted with butter while grilling.
The standard for good balsamic What makes a good balsamic? First, you 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 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 aromatic woods to ensure a good blend of their unique aromas. In the colder winter months, it is sometimes moved from large barrels to smaller ones. Only through such a long and meticulous process can a balsamic that emits an enchanting aroma with just a single drop be perfected.
Leonardi, creating unparalleled 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 the Modena region between September and October, following traditional methods. Leonardi upholds 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 former 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 taken 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 exceptional quality and a distinctive taste, even earning it the title of 'Duke's Vinegar.' Their expertise and quality are so highly regarded that they are commissioned to produce private label balsamic for Williams Sonoma, a well-known American company specializing in gourmet food and kitchenware.
The sweet flavor of 10-year-aged balsamic [Leonardi] Balsamic from Modena
5 Medals (Silver), 10-Year Aged
Balsamic is said to mean 'good aroma' in Italian. A balsamic that has been properly aged for a long time will develop a complex and rich aroma, as much as a fine wine. The Leonardi balsamic introduced here is exactly that. With a grape concentrate ratio of 70%, it is decanted in wooden barrels, boasting a well-balanced flavor. Aged for 10 years, it offers the smoothest acidity and deep, rich sweetness among Leonardi's medal series balsamics. It's also great as a finishing touch for dishes cooked with butter.
The standard for good balsamic What makes a good balsamic? First, consider the aging period. The longer a balsamic is aged, the better its aroma and flavor, and the thicker its consistency. The aging method is also a crucial factor. The aging process of balsamic is called 'decanting,' where 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 barrels to smaller ones. Only through such a long and meticulous process can a balsamic be created that exudes an enchanting aroma with just a single drop.
Leonardi, making balsamic of a different 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 Modena between September and October, and follow the traditional 'tradizionale' method. Leonardi adheres to these complex and time-consuming traditional methods, producing balsamic of a truly different class. Thanks to their passion and persistence, 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 balsamic that represents Italy, spanning four generations. Leonardi Modena balsamic, originally a luxury vinegar enjoyed only by the upper classes, boasts outstanding quality and a distinctive taste, earning it the nickname 'Duke's Vinegar'. Currently, its technology and quality are so highly regarded that it produces private label balsamic for Williams Sonoma, a famous American gourmet food and kitchenware retailer.
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.
