Vinegar Factory Built Around 18th Century
At the heart of the Emilia Romagna region lies the Acetaia Leonardi, a family company in the most fertile and productive region in Italy. The origin of Acetaia Leonardi dates back to the 18th century and is breathtakingly surrounded by diversity between the mountains and sea. The Leonardi family has been exclusively dedicated to the production of high-quality balsamic vinegar from the second half of the 19th century. The company extends over 10 hectares planted with vineyards, mainly of Trebbiano of Modena which is the white grapes and Lambrusco which is the Red grapes in the qualities of Sobara, Castelvetro, and Ancellotta.
Leonardi Balsamic Vinegar of Modena
The Leonardi family was famous for producing traditional balsamic vinegar of modena- a legacy that still continues. They produce typical grape varieties of Lambrusco and Trebbiano which is the so-called must ingredient of their Balsamic Vinegar of Modena. The Balsamic vinegar is a very unique condiment, produced in limited quantities because of geographical areas of Modena and Reggio Emilia. The special climate that provides high thermic shocks between summer and chilly winter enables the grapes to ferment and maturate in the best conditions.
Patience, Dedication, and Respect of the Traditions
Over the years, a lot of changes in technology can be seen in the factory. However, old traditions are still respectfully followed on all production phases to achieve the ancient condiment brown and velvety versatile magic balance of sweetness and sourness.