[Leonardi] Balsamic Condimento 15 Travasi from Modena 250mL (Concentrated Grape Must: 100%)
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[Leonardi] Balsamic Condimento 15 Travasi from Modena 250mL (Concentrated Grape Must: 100%)
| Origin | Refer to product description/details |
|---|---|
| Packaging Type | Room temperature (paper packaging) For parcel delivery, eco-friendly packaging is replaced with styrofoam. |
| Weight/Volume | 250mL |
| Unit of Sale | 1 bottle |
| Allergy Information | - Contains sulfur dioxide |
| Shopping Bag | This product does not include a separate shopping bag. (Shopping bag available for separate purchase) |
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A refined taste proven by time
[Leonardi] Modenese
Balsamic Condimento 15 Travasi 250mL
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 aromas as it was transferred between various wooden barrels in the farm's storage, built in the 19th century. This line was created to embody the creativity and pioneering spirit that Leonardi pursues, unfettered by DOP or IGP standards. This 100% concentrated grape balsamic boasts the rich sweetness of aged grapes and a subtly spreading smooth acidity. Its thick, viscous, syrup-like consistency is also a result of meticulous aging. Just one spoonful will leave you marveling at its elegant flavor.
The standard for good balsamic vinegar
What constitutes 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 viscosity. The aging method is also a crucial factor. The aging process of balsamic vinegar is called 'decanting,' where it is transferred between various barrels of different woods, such as cherry, oak, chestnut, ash, and other aromatic woods, to allow unique aromas to blend well. In colder winters, it is sometimes transferred from large barrels to smaller ones. It is only through such a long and meticulous process that balsamic vinegar, capable of emitting a captivating aroma with just one drop, is perfected.
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 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 French President Sarkozy.
Balsamic brand with over 140 years of history
Leonardi
First opened in 1871, the Leonardi farm has become today's brand through recipes and know-how passed down over four generations. Leonardi's balsamic vinegar is not made by fixed formulas or mechanical processes. Amidst 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. The resulting Leonardi balsamic is a culmination of time and harmony created by generational expertise, the rhythm of nature, and the touch of an artisan. It is not merely vinegar, but a work of art imbued with history and passion.
A taste of elegance proven by time
[Leonardi] Balsamic Condimento
15 Travasi 250mL from Modena
Experience the rich flavor of Leonardi balsamic, born from enduring the hot summers and harsh winters of Modena, Italy. It was perfected by layering wood aromas as it was transferred between various wooden barrels in a 19th-century farm cellar. This line was created with Leonardi's pursuit of creativity and challenge, without being bound by DOP or IGP standards. This 100% concentrated grape balsamic boasts the rich sweetness of aged grapes and a subtly spreading, gentle acidity. Its thick, syrup-like viscosity is also a result of careful aging. Just one spoonful will leave you marveling at its elegant flavor.
The standard for good balsamic vinegar
What makes good balsamic vinegar? First, the aging period. The longer 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 vinegar is called "decanting," where it is transferred between various barrels made of cherry, oak, chestnut, ash, and other aromatic woods to blend their unique aromas. In the colder winter months, it is sometimes moved from larger to smaller barrels. This long and meticulous process is what produces balsamic vinegar that exudes a captivating aroma with 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 Modena between September and October, and produced using traditional "tradizionale" methods. 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 thank-you letter from then-French President Sarkozy.
Balsamic brand with over 140 years of history
Leonardi
First opened in 1871, the Leonardi farm became today's brand through recipes and know-how passed down through four generations. Leonardi's balsamic is not made with a fixed formula or mechanical processes. Instead, the artisans use their senses to find the balance of aroma, texture, and acidity amidst numerous variables created by nature, such as the type of wood, seasonal temperature changes, and air humidity. The resulting Leonardi balsamic is a culmination of time and harmony created by generational techniques, the rhythm of nature, and the artisans' craftsmanship. It is not just a simple vinegar but a work of art steeped in history and passion.
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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.
