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 “This glaze should be your final touch with virtually every dish – soups or salads, antipasto or pancakes, ideal on ice-creams, fantastic on fish, remarkable on roasts. Crafted with Balsamic Vinegar of Modena IGP, Giovanni Leonardi’s Signature Crema di Balsamico is created exclusively from the Lambrusco and Trebbiano grapes on the Leonardi family farm – and nothing else. No added colours, preservatives, syrups or thickeners...welcome to pure delight!"




Trebbiano and Lambrusco



Tasting notes

Leonardi Balsamic glaze is produced exclusively with Balsamic Vinegar of Modena IGP, mixed with concentrated grape Must of Modena and modified corn starch (GMO and gluten free). The starch is the thickening agent to provide a creamy texture.
Other glazes on the market have various additives (xantham gum, glucose syrup, caramel colouring, preservatives...). Leonardi Glaze has no other additive than the Corn starch for natural thickness.

Food pairing

Ideal on: soup, mixed salads, sandwiches, salami and ham, chips (French fries), fish, roasted and boiled meat, pizza, cheese, fruit, ice-cream, pancakes...

Area of production

Magreta di Formigine, Modena

Production process

According to the tradition, grape harvesting is performed manually, in our vineyards, made of Trebbiano and Lambrusco grapes that are typical of Modena, sorting the best grapes, the ones exposed to sun light and therefore the ripest ones; harvesting season goes from end of September to early October. Then grapes are pressed according to the “soft” and very slow method, to obtain “top-quality raw grape must”. The grape must is cooked slowly the day after pressing in open steel containers and for many hours (36-48 hours), until the grape must reaches a concentration of at least 50%. Then it matures in a battery of barrels. Each battery is composed of at least 9 wooden barrels arranged according to decreasing capacity (from 80 to 10 litres), and made of different types of wood (oak, cherry, ash, chestnut, mulberry, locust and juniper), and then filled up to 3/4 of their capacity. The batteries of barrels are placed in attics (very hot in summer and freezing cold in winter). The skilful hands of men are essential whilst performing annual pouring, an operation handed down over generations and carefully kept as a secret. The product for final use is taken from the smallest barrel, the content reduction (due to concentration by evaporation) of which is balanced by taking vinegar from the adjacent and slightly larger barrel, then proceeding this way until reaching the largest barrel, which will be topped up with cooked must. The ageing of this product will generate the delightful and much awaited BALSAMIC VINEGAR OF MODENA. A magic balance of aromas and sweet and sour taste, characterised by a dark brown colour and marked density. Unique and inimitable.

Fun facts

Acetaia Leonardi is a family run farm specialised in Balsamic Vinegar of Modena. Located in the Countryside of Modena, it has been producing for more than four generations exclusive products obtained according to the tradition from the typical Lambrusco and Trebbiano grapes. The particularity of this vinegar farm is that all processing steps take place within one facility, from the pick-up of the grapes, going through the squeezing, cooking and ageing of the grape must in the typical wooden barrels.

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