In Modena, balsamic vinegar stands alongside the iconic Parmigiano Reggiano cheese and Prosciutto ham, forming a triumvirate of Italian culinary greatness. The distinct bottle shape of DOP balsamico serves as a hallmark of a premium Italian food product, indicative of its superior quality.

This balsamic condimento of Modena is obtained from Trebbiano and Lambrusco grape acetified and fermented. It was aged for 150 years in precious wooden casks and comes from the reserve of the Leonardi family. For even more control over the final product quality, Leonardi grows and selects, with trusted collaborators, the grapes used in the manufacture of balsamic Condimento of Modena. The foundation of their present-day enterprise was laid by their father in the 1950s, when he acquired old barrels. Boasting over 800 barrels, Acetaia Cavalli stands as the largest vinegar factory in the region. Aged for decades, this luscious elixir becomes a syrupy delight, overflowing with sweetness. Its heavenly essence perfectly complements classic Italian dishes and iconic delicacies. Just a drop of aged balsamic vinegar elevates any dish to celestial heights, proving that vinegar is more than just a condiment.True balsamic vinegar undergoes an extensive aging process in small wooden barrels, with the finest varieties resting in attics for years. Periodic extractions are carefully carried out, gradually transferring the vinegar to smaller barrels containing older balsamic vinegar. The Argento variant, known as the silver one in Italian, undergoes a minimum aging period of 18 years within the barrels of Acetaia Picci, nurtured with utmost care and devotion. Distinguishing itself from its younger counterpart, Aragosta, this Balsamic Vinegar enjoys an additional maturation time of 6 to 7 years.

The pinnacle of luxury in the world of balsamic vinegar lies in traditional balsamic vinegar (DOP), or aceto balsamico tradizionale, exclusively crafted in Modena or Reggio Emilia. These exceptional vinegars bear a protected designation of origin (DOP) authorized by the Italian Government and the European Union, guaranteeing the highest standards of quality in food production. REALE Condimenti are REAL, 100% Balsamic Vinegar! There is just ONE ingredient – grapes. The Leonardi family has been making Balsamic Vinegar for 147 years with sheer artistry and craft. They use Lambrusco and Trebbiano grapes that are grown on their estate in Italy. The grapes are cooked at a low temperature for 36 hours, and the concentrated cooked grape juice that results is called grape must. The word “Condimento” for Balsamic Vinegar tells you that the product is made from 100% cooked grape must. Let the butter melt in a saucepan. Mix the flour and sugar and make a hole in the middle. Pour the butter, eggs, orange peel and a pinch of salt in the middle. With the meticulous scrutiny of seasoned masters, only the crème de la crème will triumphantly pass the rigorous selection process. The Leonardi family has been producing balsamic vinegar since the 19th century. Each batch of their balsamic vinegars and Saba dressings are made from Lambrusco and Trebbiano grape varieties grown on the hills of Modena in Northern Italy. The region's climate is ideal for the aging of balsamic vinegar. Following 150 years of tradition at all steps in the process, grapes are grown, pressed, aged right at the Leonardi vinegar farmhouse. Each batch is always tasted to ensure its quality is superb. Traditionally Aged Italian VinegarAceto Balsamico Tradizionale is the epitome of skillful artistry, timeless traditions, and culinary brilliance. With a storied past, exacting techniques, and an unrivaled taste profile, it is an authentic gem of Italian cuisine. Each bottling undergoes rigorous inspection and certification by the Ministry of Agricultural, Food and Forestry Policies. Discerning consumers can identify the authentic product through the seal of sealing wax, imprinted with the letters “DOP ABTRE.” Despite all the care taken in manufacturing the traditional balsamic vinegar of Modena, the term traditional only becomes effective once the traditional balsamic vinegar of Modena has been tasted by the Board of the Consortium of producers of traditional balsamic vinegar of Modena. Indeed, the Consortium conducts regular inspections of all the supply chain, ensuring that the product complies with the organoleptic characteristics that made it famous. It is only then that the selected traditional balsamic vinegar of Modena may be bottled in small bottles of 10cl signed by Giugiaro, displaying a numbered seal and logo guardianship of the consortium. The rarity and scarcity of aged balsamic vinegar further contribute to its elevated price, making it a prized and cherished delicacy for connoisseurs around the world.