[Leonardi] Modena Balsamic Condimento 12 Years 250ml (100% grape concentrate)
URL이 클립보드에 복사되었습니다.
[Leonardi] Modena Balsamic Condimento 12 Years 250ml (100% grape concentrate)
| origin | See product description/detailed information |
|---|---|
| Weight/Capacity | 250mL |
| Sales unit | 1 bottle |
| Allergy Information | -Contains oxygen dioxide |
| notification | This product does not come with a separate shopping bag. (Shopping bag must be purchased separately.) |
Couldn't load pickup availability
Deep flavor from 100% grape concentrate [Leonardi] Modena
12-Year Balsamic Condimento
Experience the rich flavor of Leonardi Balsamic, born from enduring the hot summers and harsh winters of the Modena region of Italy. It was perfected by accumulating woody notes layer by layer, moving through various wooden barrels in the farm's cellar, built in the 19th century. The name 'Condimento,' which certifies that it was made using traditional methods, proves this. This product, made from 100% grape concentrate decanted for 12 years, boasts a caramel-like sweetness and subtle acidity. Without added wine vinegar, it stands out with a rich and smooth texture, so drizzle it lightly to finish your dishes.
The standard for good balsamic What makes a good balsamic? First, you can consider the aging period. The longer balsamic ages, the better its aroma and flavor become, and it develops viscosity. The aging method is also a crucial factor. The aging process of balsamic is called 'decanting,' during which it is transferred to various barrels made of cherry, oak, chestnut, ash, and other aromatic woods to ensure a good blend of their unique aromas. In winter, when temperatures are low, it is sometimes transferred from large barrels to smaller ones. Only through such a long and meticulous process can a balsamic be created that emits a captivating aroma with just a single drop.
Leonardi, making balsamic of a different class In Modena, where Leonardi is located, traditional balsamic vinegar is stamped with the mark 'Aceto Balsamico Tradizionale di Modena'. To obtain this mark, the vinegar must be made using grapes harvested in the Modena region between September and October, and processed with the traditional 'tradizionale' method. Leonardi adheres to this complex and time-consuming traditional method, producing balsamic of a superior class. Thanks to this 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 techniques for 140 years. Established in 1871, over four generations, they have proudly produced traditional balsamic that represents Italy. Leonardi Modena Balsamic, originally a high-end vinegar enjoyed only by the upper classes, was even called 'the duke's vinegar,' boasting outstanding quality and a distinctive taste. Currently, their expertise and quality are recognized to the extent that they produce the private label balsamic for Williams Sonoma, a renowned American retailer of high-end kitchenware and gourmet foods.
Deep flavor from 100% grape concentrate [Leonardi] Balsamic Condimento from Modena
aged 12 years
Experience the rich flavor of Leonardi Balsamic, born from enduring the hot summers and harsh winters of the Modena region in Italy. It was aged in various wooden barrels in a 19th-century farm cellar, accumulating layers of woody aroma. The name 'Condimento' certifies that it was made using traditional methods. This product, made from 100% grape concentrate and decanted for 12 years, boasts a caramel-like sweetness and subtle acidity. It has a rich, smooth texture without added wine vinegar, so try drizzling it lightly to finish your dishes.
The standard for good balsamic What makes a good balsamic? First, consider the aging period. The longer balsamic ages, 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, allowing their unique scents to blend well. In colder winters, it is sometimes moved from larger to smaller barrels. Only after such a long and meticulous process is balsamic created that emanates 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 labeled 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, and processed with the traditional 'tradizionale' method. Leonardi adheres to this complex and time-consuming traditional method, producing balsamic of exceptional quality. Thanks to their passion and dedication, 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, over four generations, they have prided themselves on creating traditional balsamic that represents Italy. Leonardi Modena Balsamic was originally a luxury vinegar enjoyed only by the upper classes, and its superior quality and distinctive taste earned it the nickname 'Duke's Vinegar.' Currently, its expertise and quality are so highly regarded that it produces private label balsamic for Williams Sonoma, a renowned American company specializing in gourmet food and kitchenware.
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.
