Leonardi

The Leonardi farm was founded way back in 1871 but has been focusing exclusively on the production of high-quality Balsamic Vinegar since the second half of the 19th century. The raw materials from its own vineyards are used to produce Balsamic Vinegar: mainly Trebbiano di Modena grapes (white grapes) and Lambrusco grapes (red grapes). It is therefore a short supply chain company since all the production phases take place where the product is harvested.

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Acetaia Leonardi: the production phases of Balsamic Vinegar of Modena

The harvest

The grape harvest is done by hand by selecting the best bunches of Trebbiano and Lambrusco di Modena grapes in the months of September and October. These are the best, as the ratio between sugars and acidity in the grapes is higher, and this represents a fundamental element in the production of Balsamic Vinegar of Modena. The next phase is the pressing of the grapes, which is carried out with the so-called "soft" system, to avoid the excess of Polyphenols contained in the skins and seeds that slow down the acetification process and could give a more bitter taste to the final product. The must will then be filtered to eliminate all impurities. The must is then cooked within 24 hours of pressing in steel boilers over direct heat for 36 / 48 hours, until a concentration of over 50% is reached. The cooked must is then cooled and left to decant until the month of January.

Maturation

The must is then left to mature in batteries of at least 9 wooden barrels with decreasing capacity, from 180 to 10 liters, each of which is made of different wood: oak, ash, cherry, chestnut, acacia. The barrels are filled only to 75% of their capacity. The wooden barrels are placed in the attics because there the temperature range is greater (very hot summers and freezing winters).

Decanting and topping up

Then there are two very delicate operations that are closely linked: decanting and topping up. They are carried out in winter, when the balsamic vinegar is dormant due to the cold, and therefore the fermentation activity is stopped. Decanting is the transfer of the liquid from a larger barrel to a smaller one. Topping up is the leveling of the barrel just decanted.

Tastings

Then the tastings follow. Every year, olfactory, visual and gustatory tests are carried out on each barrel, checking the clarity, smell and flavour of the liquid. A transparent glass container is used into which the liquid taken from the barrel is poured using a special glass test tube. For visual analysis, it is preferable to use the light of a candle to evaluate the color against the light, the density and the clarity. The olfactory parameters include the intensity, the persistence of the aromas and the acidity, while for the taste we will analyze the intensity, the flavor, the harmony between sweet and sour and the acidity and it is preferable to use a porcelain teaspoon, more suitable for not altering the flavor. The tastings are done away from meals and different tasters compare the results to guarantee an optimal objective quality.