We directly import the highest-quality products from three family-run producers in Italy. Learn more about each producer below.
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 the 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). It is a closed cycle farm since all the production steps take place in the same plant.
The Leonardi Family
Making Balsamic Vinegar since the 19th century
To obtain sublime Balsamic Vinegard they need above all patience, devotion and respect for the ancient traditions which have been handed down for four generations at Leonardi Balsamic farm. Some of the barrels at Leonardi date back to its founding - 1781 - and are still used to age vinegar. The Leonardi has four generations of family dedicated to making their beautiful vinegar.
The Balsamic Vinegar is a very unique condiment, produced in limited quantity because linked to the geographical areas of Modena and Reggio Emilia. It seems in fact that the special climate of this region, with high thermic shocks between the very hot summer and the chilly winter enables the grape must to ferment and maturate in the best conditions according to the traditional methods. This tradition is handed down by the Leonardi Family which repeats year after year the same production cycle of their balsamic vinegar, giving birth to an always renewed emotion.