[Leonardi] Balsamic Vinegar of Modena PDO (White Label)
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[Leonardi] Balsamic Vinegar of Modena PDO (White Label)
| Origin | Refer to product description/details |
|---|---|
| Packaging Type | Room Temperature (Paper packaging) For courier delivery, eco-friendly packaging will be replaced with styrofoam. |
| Weight/Volume | 100ml |
| Sales Unit | 1 unit |
| Allergy Information | Contains sulfur dioxide |
| Shopping bag separate purchase information | A shopping bag is not provided with this product. (Shopping bag can be purchased separately) |
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The taste of time, layered up
[LEONARDI] Modena
Balsamic Vinegar DOP
(White Label)
Introducing Leonardi Balsamic Vinegar, a premium balsamic vinegar from Modena, Italy, which has obtained the Protected Designation of Origin (DOP) certification. It is aged using traditional methods, where the grape must is transferred to progressively smaller wooden barrels each year, building up layers of woody aroma. The DOP grade is divided into 12-year-aged (white label) and 25-year-aged (gold label), and this product is an authentic balsamic vinegar that has achieved the 12-year-aged grade. You can experience the deep flavor completed with high-quality ingredients and traditional aging methods. It has a thick viscosity and a rich sweetness. It will add a deep flavor to all dishes, from appetizers to desserts.
The Standard of Good Balsamic Vinegar
What makes a good balsamic vinegar? First, we can consider the aging period. The longer balsamic vinegar is aged, the better its aroma and flavor, and the more viscous it becomes. The aging method is also an important factor. The aging process of balsamic vinegar is called 'decanting,' where it is transferred to various barrels made of cherry, oak, chestnut, ash, and other aromatic woods, allowing their unique aromas to blend well. In winter, when the temperature is low, it is sometimes transferred from larger to smaller barrels. Only through such a long and meticulous process can balsamic vinegar, which emits an enchanting aroma with just a single drop, be completed.
Leonardi: Creating Balsamic Vinegar of a Different Caliber
In Modena, where Leonardi is located, traditional balsamic vinegar is marked with 'Aceto Balsamico Tradizionale di Modena'. To obtain this mark, the vinegar must be made using grapes harvested in Modena between September and October, and follow the traditional method. Leonardi adheres to this complex and time-consuming traditional method, producing balsamic vinegar of exceptional quality. Thanks to their passion and dedication, they even received a thank-you letter from former French President Sarkozy.
A Balsamic Brand with 140 Years of History
Leonardi
First opened in 1871, the Leonardi farm has become today's brand thanks to recipes and know-how passed down through four generations. Leonardi's balsamic is not made according to a fixed formula or mechanical process. Amidst the countless variables created by nature, such as the type of wood, seasonal temperature changes, and air humidity, the artisans find a balance of aroma, texture, and acidity through their senses. The resulting Leonardi balsamic is a crystallization of time and harmony created by generational techniques, the rhythm of nature, and the touch of an artisan. It is not just a simple vinegar, but a work of art infused with history and passion.
The Taste of Layered Time
[Leonardi] Aceto Balsamico Tradizionale
di Modena DOP (White Label)
Introducing Leonardi Balsamic Vinegar, a premium balsamic with Protected Designation of Origin (DOP) certification from Modena, Italy. This product is aged using traditional methods, where concentrated grape must is transferred to progressively smaller wooden barrels each year, building up layers of woody aroma. The DOP grading system distinguishes between 12-year-aged (White Label) and 25-year-aged (Gold Label) varieties, and this product has achieved the 12-year-aged grade, making it an authentic balsamic. You can experience its profound flavor, perfected with high-quality ingredients and traditional aging methods. It boasts a rich viscosity and a deep sweetness. It will add a profound flavor to all your dishes, from appetizers to desserts.
The Standard of Good Balsamic Vinegar
What makes a good balsamic vinegar? First, you can consider the aging period. The longer balsamic vinegar ages, the better its aroma and flavor become, and it develops a viscous texture. The aging method is also a crucial factor. The aging process of balsamic vinegar is called 'decanting.' During this decanting process, the balsamic is transferred into various barrels made of cherry, oak, chestnut, ash, and other aromatic woods, allowing their distinct aromas to blend well. In the colder winter months, it is sometimes moved from larger to smaller barrels. Only through such a long and meticulous process can balsamic vinegar be perfected, exuding a captivating aroma with just a single drop.
Leonardi: Creating Balsamic Vinegar of a Different Class
In Modena, where Leonardi is located, traditional balsamic vinegar is awarded the 'Aceto Balsamico Tradizionale di Modena' mark. To earn this mark, the vinegar must be made using grapes harvested in Modena between September and October, and processed with the traditional 'tradizionale' method. Leonardi adheres to these complex and time-consuming traditional methods, producing balsamic vinegar of a superior class. Thanks to their passion and dedication, they even received a thank-you letter from former French President Sarkozy.
Balsamic brand with over 140 years of history
LEONARDI
Leonardi Farm, which first opened its doors in 1871, has become today's brand with recipes and know-how passed down through four generations. Leonardi's balsamic is not made by a fixed formula or mechanical process. Amidst the countless variables created by nature, such as the type of wood, seasonal temperature changes, and air humidity, the artisans find the balance of aroma, texture, and acidity through their senses. The finished Leonardi balsamic is a crystallization of time and harmony created by generational techniques, the rhythm of nature, and the hands of artisans. It is not merely a vinegar, but a work infused with history and passion.
![[레오나르디] 모데나산 발사믹 비니거 DOP (화이트라벨)](https://product-image.kurly.com/hdims/resize/%3E1010x/quality/90/src/product/image/c9bce08e-7025-4fd0-9b2f-3b9b461ba471.jpg)
![[레오나르디] 모데나산 발사믹 비니거 DOP (화이트라벨)](https://product-image.kurly.com/hdims/resize/%3E1010x/quality/90/src/product/image/273b821b-1890-47d0-9356-aed2b9b09f07.jpg)
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.
