This Condiment starts with Trebbiano grape must that is carefully cooked to preserve its delicate color. The cooked must is blended with Italian white wine vinegar and aged for at least 4 years in tightly sealed oak barrels. The result is a deep, golden-hued white balsamic vinegar bursting with crisp notes of pear, apple and citrus with a nuanced sweetness in the finish, then is flavored with vanilla pods.
The most remarkable feature is that white balsamic vinegar will not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour.
Ideal on: mixed salads, avocado, marinated fish, seafood, bittersweet sauces, fruit salad, fresh pineapple, mango, strawberries, poached fruit, dips, cocktails.
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).