Nutritional values per 100g

Energy: 970 Kj / 228 Kcal
Fat: 0 g
of which saturates: 0 g
Carbohydrates: 59.2 g
of which sugars: 59.2 g
Protein: 0.67 g
Salt: 0 g
Acidity: 6%

The Leonardi company has its origins in the 18th century, but since the second half of the 19th century has devoted itself exclusively to the production of high-quality balsamic vinegar from its own raw materials. The company spans 10 hectares of land planted with vineyards, mainly Trebbiano di Modena (white grapes) and Lambrusco (red grapes) in the Sorbara, Castelvetro, and Ancellotta varieties. It is therefore a company with a closed-loop or short supply chain, as all production stages take place at the place of harvest. Balsamic vinegar is a unique condiment that is produced in limited quantities, as it is historically associated with the provinces of Modena and Reggio Emilia. It seems that the microclimate of these areas, with very strong temperature fluctuations between hot summers and harsh winters, allows the must to ferment and mature optimally according to traditional production methods. This tradition is still alive in the Leonardi family, which patiently and carefully reproduces the production cycle of balsamic vinegar from Modena year after year, with gestures that have been repeated for centuries and bring a new emotion to life. Giovanni, Clelia, Francesco, and Clara Leonardi, surrounded by experienced and caring employees, will welcome you to the family estate, Antica Corte dei Campi Macri, to show you the long and fascinating life of the noble balsamic vinegar.

Manufacturer: Acetaia Leonardi, Via Mazzacavallo 62
41043 Magreta di Formigine (MO)