In Italy in 2011, a new denomination was created by the European Union: Aceto Balsamico di Modena I.G.P., along with strict guidelines for production and labeling. Under these regulations, individual producers in Modena must identify both the age and viscosity of their vinegar according to a proprietary symbol. Acetaia Leonardi chose as their symbol gold coins, each coin reflective of age and thickness: Three Coins and Red Seal (young), Four coins and Silver Seal (medium), and Five coins and Gold Seal (thick).
ITALIAN BALSAMIC VINEGAR FROM MODENA IGP – GOLD SEAL –
Thick as maple syrup, slightly pungent with aromas of oak and cherry with a long, bright, sweet finish. —Rich, complex and sweet. Slightly pungent, with aromas of oak and cherry with a long, bright finish. Use it where it can dazzle.
ITALIAN BALSAMIC VINEGAR MODENA IGP – RED SEAL –
Thick as maple syrup, slightly pungent with aromas of raspberries and a fresh lively acid finish. Use for all types of salads and dressings, especially for salads with beets, dry fruit or mushrooms. Perfect over ripe tomatoes, as well as for de-glazing roasting pans, brushing over grilled meats and making sauces and marinades.
ITALIAN WHITE BALSAMIC –
Bright and balanced with sweet notes of pear, apple and citrus fruit. This Italian White Balsamic Condiment stands up to strongly flavored dishes as well as more subtle and delicate cuisine. Fantastic with light fish or bold pork and outstanding in vinaigrettes.
Made from sweet Trebbiano grape must that is reduced to a delicate golden color, then transferred to oak barrels previously acidified by a mother vinegar.
The barrels are then tightly sealed to avoid oxidation and discoloration of the vinegar and left to acidify and ferment for 4 years. The result is a vinegar with deep golden hues, rich floral notes on the palate, and sweet soft acidity.