Products :
balsamic vinegar

Balsamic Vinegar has been hailed as the eighth wonder of the world. Its magical flavor is an honest reflection of the painstaking process of production.

Founded in 1871 in Magreta di Formigne, a few miles north of the town of Modena, the Acetaia Leonardi is run by Giovanni Leonardi and his son, Francesco. The Leonardi's respect for tradition, their skill and their dedication to the art of aceto balsamico result in vinegars consistently rated outstanding within the consortium.

Authentic traditional balsamic vinegar is made from boiled grape must that undergoes natural fermentation and slow acetification, followed by a long aging process in wood casks. Balsamic starts with cooking the juice of the white Trebbiano and Lambrusco grapes--the must--over an open wood fire. As the must cooks down, the sugar level rises as the water evaporates and the flavor intensifies. The fermentation begins when previously aged balsamic vinegar is added to the must.

As times goes by, and according to the taste and palate of individual producers such as Giovanni Leonardi, the fermenting liquid is transferred to progressively smaller barrels. This sequence of barrels of different sizes and woods, such as oak, walnut, ash, acacia, chestnut, mulberry, etc., is known as a "batteria." A batteria could consist of as few as three barrels and as many as ten. Part of each barrels contents - but never all of it - is decanted to the next smaller barrel, again based on the judgment of the producer. For years the vinegar goes through what is called maturation in the middle part of batteria, then enters the aging phase in the last few barrels. For the most traditional balsamic, Tradizionale, the ultimate step is decantation into the smallest barrel where it rests and matures.

Acetaia

Traditionally made on the family farm, the balsamic vinegar spends its maturation in the attic of the barn or house, or in the attic of the acetaia, or "vinegar house". Being up in the attic exposes the barrels and contents to the seasonal weather. This is an essential: heat promotes fermentation and acetification, cold allows resting and maturation. This harmony with nature allows the balsamic vinegar to develop for years, sometimes for centuries. Its thick, almost syrupy, texture captures flavors ranging from caramel and currants to traces of oak and juniper.

About the Consorzio

Modena and Reggio-Emilia are the only areas of Italy where certified traditional balsamic vinegar may be produced.Both areas protect the reputation of true balsamic through rigorous standards of production and through screening by tasting panels that accept only the best vinegars submitted for grading.

Traditionally known as the "birthplace" of balsamic vinegar, Modena is the seat of the Consorzio Produttori di Modena. The Consorzio was founded in 1979 to protect the integrity of true balsamic. Roughly 120 producers belong to the Conzorio, which entitles them to have their balsamics evaluated by master tasters as well as representation regarding legal issues.

"The panel of usually five sit with privacy panels separating them. Each carrol has a candle, a ceramic spoon, bread sticks, glass of water and check list. Each sample is scored individually on visual aspects, aroma, and flavor. When at last the privacy panels are removed the scores are averaged and a round table discussion takes place about each sample...the final decision must be unanimous. The minimum score, from a possible 400 points, for the ivory cap (12 years) is 229; for the gold (25 years), a minimum score of 255 is required...Roughly half of all samples are returned to the producer for further aging and adjustment".
From the book Balsamico! by Pamela Sheldon Johns

Grades of Balsamic

Traditional balsamic, the most prized of vinegars, has two grades: Those aged a minimum of twelve years, and those aged more than 25 years, which is then called extravecchio or "very old." The Balsamico Tradizionale is bottled under strict controls by the personnel of the Consorzio. These rare vinegars earn the privilege of being bottled in hand blown 100 ml. bottles of their respective regions; the Modenese use the distinctive flask shaped bottle created by Giugiaro of Ferrari design fame.

While Tradizionale is the premium, most desirable, and rarest of balsamics, vinegar that producers choose to market in their own packaging, is officially labeled "Condimento."

It is possible to find spectacular condimenti, such as we offer, as well as lesser imitations and poor quality batches. So in a further effort to protect the reputation of balsamics, Sr. Giovanni Leonardi and others established the Consorzio of Balsamic Condimenti in 2000. Products that are adulterated, very young, or not aged in wood, will not receive the condimento label. A ring on the neck of the bottle assures consumers of the higher quality product. Manicaretti brings you the choice of vinegars that range from very young to the ultimate traditional vinegar of Modena.