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“The grapes at the heart of this condiment were harvested over 30 years ago. Then each year since, this balsamic creation was transferred from one barrel of precious wood to another. From cherrywood to chestnut, oak to acacia, juniper to mulberry to ashwood, each imparting their own velvety notes - these transfers (’travasi’) happened once each winter, for 30 years. That’s right - for an entire generation, the Leonardi family poured incredible devotion, patience and passion into this bottle. Now, you can add a few drops of pure passion to every culinary creation!”





Trebbiano & Lambrusco



Tasting notes

Leonardi dressing. Ingredients: acetified cooked grape must. Contains sulphites. Cooked grape must acetified and aged in different wooden barrels for 30 years. A teaspoon at the beginning of the meal to stimulate your appetite, or at the end of the meal for its digestive properties. It goes mell with any kind of food, from appetiser to dessert, for its creamy texture and its sweet-and-sour taste.

Food pairing

Ideal for: exalting any kind of food, like sushi, tartar, caviar, foie gras, Carpaccio, game, cheeses, cured meat, ice cream and custard, cheesecake, strawberries with whip cream

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

Some balsamic recipes for you

Balsamic-flavoured ham
Display on a plate some thin slices of ham. Brush them with aged Balsamic condiment, add some grated Parmesan cheese
and fresh rocket leaves.

Balsamic-flavoured Parmesan cheese
Display on a plate a good layer of Parmesan flakes or any well-aged cheese, sprinkle them with the Balsamic condiment and serve it accompanied with Jk14 Amarone della Valpolicella DOCG.

Black Balsamic risotto
For 6 people. Fill a pot with water, an onion, one carrot, some celery and vegetable stock and bring it to boil to create a broth. In the meantime, finely chop an onion and fry it in a saucepan with a laurel leaf, a pinch of rosemary and olive oil. Add 350g of rice and let it brown for a minute. Pour about half a litre of Jk14 NONNO MARIO Carmenere, stirring constantly until the wine is fully absorbed. Add the broth from the other pot and stir the rice until the broth is absorbed. Continue adding the broth, stirring continuously until the rice is ‘al dente’; it will take about 15 minutes. Add some grated Parmesan cheese, 50g of butter and keep stirring for a few more minutes. Serve on the plate adding two teaspoons of aged Balsamic condiment and some Parmesan cheese.

Grilled meat, fish or vegetables
Two minutes before taking the grilled meat, fish or vegetables away from the fire, brush it with the Balsamic condiment. Add Jk14 BUON OLIO Extra Virgin Olive Oil if you wish.

Balsamic-flavoured ice cream and strawberries
Wash and cut the strawberries into small pieces and place them in a bowl with the ice-cream (preferrably vanilla flavour). Drizzle with the Balsamic condiment.

Collections: Balsamic Vinegar, Emilia Romagna, Food, Main Page