Condimento Balsamico Rosé ''Alba Rosa'' 500ml Acetaia Leonardi

Description: 
“Alba Rosa” is made from the must of white Trebbiano grapes. IMPORTANT! When grape must is boiled, the sugar usually caramelizes and the product turns dark. In this case, the must is boiled under vacuum, with the boiling temperature kept below the caramelization point. This is the only method for producing white balsamic vinegar. What is often found on the market is simply wine vinegar with added sugar.
After boiling, it is fermented into vinegar and aged in oak barrels to achieve a golden-yellow color. Its most striking feature is its color, which is obtained by adding must from the Lambrusco Ancellotta grape.

Ingredients: 
White balsamic vinegar made from Trebbiano grape must. This must is heated under vacuum, which prevents it from darkening. No wine vinegar is added. Its most distinctive feature is its color, achieved by adding Lambrusco Ancellotta grape must.

Pairing: 
Raw or cooked vegetables, pinzimoni, fish or meat marinades, tartare, grilled and fried dishes, carpaccio, potato salad, avocado, mushrooms, cold rice, sushi, oysters, poached eggs, fruit salad, vinaigrette, cocktails.

Bottle to: 
500 ml - 50 cl - 0,5 lt. 

Producer: 
Acetaia Leonardi 
Patience, dedication and respect of the traditions form the basis for a sublime Balsamic Vinegar like ours Leonardi Balsamic Vinegar was born on Modena hills where the typical grape varieties of Lambrusco and Trebbiano are grown to obtain the so-called grape Must basic ingredient of our Balsamic Vinegar of Modena. From the pick-up of grapes up to the bottling the Leonardi family follows all the production phases of this ancient condiment brown and velvety very versatile magic balance of sweet and sour flavours. 

Acetaia Leonardi Srl 
Via Mazzacavallo, 62 
IT - 41043 Magreta di Formigine (MO) 
info@acetaialeonardi.it 
www.acetaialeonardi.it