White Balsamic Condiment ''Oro Nobile'' 500ml Acetaia Leonardi

Description: 
It is made from the must of white Trebbiano grapes. IMPORTANT! When grape must is cooked, the sugars usually caramelize and the product turns dark. In this case, the must is cooked under vacuum, and the cooking temperature remains below the caramelization point. This is the only way to produce a white condiment. What is commonly found on the market is often just wine vinegar with added sugar.
After cooking, it is vinegared and aged in oak barrels to achieve a golden yellow color. Its most notable characteristic is that it leaves the color of dishes unchanged while imparting delicately acidic, fruity aromas and flavors (a highly effective substitute for wine vinegar).

Ingredients: 
Vacuum cooked must from Trebbiano grapes. Without addition of wine vinegar. 

Pairing: 
ideal for aperitifs, salads, raw and cooked vegetables, sauces, fish, white meat (chicken and turkey), fresh cheese, fruit salad. 

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