In order to produce a truly sublime Balsamic vinegar, you need passion, devotion and respect for the traditions which envelope this black gold with a veil of mystery. Leonardi has taken this approach to making its vinegar for nearly four generations.

The rules which control the production of Balsamic vinegar dictate that wooden barrels are used for every stage: acidification, maturation and aging. 2000 barrels, amongst them barrels made of chestnut, cherry, ash, and juniper, wait patiently in 19th century lofts and barns, waiting to reach the moment when their contents are ready for you to taste. Each barrel gives its own flavour and aroma to the vinegar it holds, resulting in a unique product, richly perfumed, harmonious, and perfectly balanced.

Balsamico Riserva Argento 50 Travasi (Aged for 50 years in wooden barrels)

As precious as a jewel and packaged as such, this vinegar has been aged for 50 years in wooden barrels. Try it with smoked salmon, risottos, roast, grilled or stewed meat, caviar, foie gras, cheese, ice cream, strawberries, or dripped onto squares of dark chocolate at the end of a meal.