"To obtain a sublime Balsamic Vinegar of Modena, you need above all passion, dedication and respect for the Ancient Traditions that still enshroud this precious “black gold” and which this Vinegar Factory has been handing down for four generations"

The Modenese century-long tradition requires Balsamic Vinegar to be produced in small wooden barrels, each one used for a specific process: acetification (vinegar making), maturation and ageing. In the attic of this 19th Century Farmhouse, there rest 2000 precious-wood barrels made of oak, chestnut, cherry, ash, locust tree, mulberry and juniper. Each of them lends its very special taste and aroma to the Leonardi Balsamic Vinegar during ageing.

Still today the Leonardi family ages the Balsamic Vinegar until it reaches an age at which its penetrating but pleasing and harmonious acid perfume can be smelt and at which a balance of pleasantly intense tastes is achieved.