"Oro nobile" means "noble gold", it is produced using Trebbiano white grape must acetify and then aged in oak barrels to get its typical amber colour.
Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour.
Ideal on aperitifs, salads, raw and cooked vegetables, sauces, fish, poultry (chicken, duck, turkey), fresh cheeses, and in a fruit salad.
Each year the vinegar is transferred to different wood barrels, doing so the vinegar can obtain some of the flavors of the different woods.
The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using its own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape).