A complex, intensely flavoured white balsamic condiment, expertly blended by one of Modena's master craftsmen and matured for five years.
With regular balsamic vinegar, only two grape varieties, white Trebbiano and red Lambrusco, are permitted. Giovanni Leonardi's white balsamic condiment uses only the one – the Trebbiano grapes he grows in his own vineyard.
At each stage of its production, Giovanni cleaves to the old ways. First, the grapes are only picked by hand, during September and October, to ensure only the best bunches at the peak of their ripeness are selected.
They’re then gently squeezed, so that the bitter-tasting polyphenols from the skins, stalks and pips don’t influence the final product.
Within 24 hours, the juice is cooked in an open-air copper cauldron for at least a day and a half, until it has lost around 70% of its original volume.