We directly import the highest-quality products from three family-run producers in Italy. Learn more about each producer below.
Acetaia Leonardi was founded in the 18th century, but they have specialized in making Balsamic Vinegars from their own produce since the middle of the 19th century. Their farmhouse is surrounded by 10 hectares of vineyards- mainly Trebbiano (white grapes) and Lambrusco (red grapes) varietals. It is a closed-cycle farm, since every part of their production happens on-site.
The Leonardi Family
Making Balsamic Vinegar since the 19th century
The Leonardi family believes that to produce sublime Balsamic Vinegar, they need patience, devotion and respect for the ancient traditions that have been handed down for four generations. Some of the barrels at Leonardi date back to its founding - 1781 - and are still used to age vinegar.
Balsamic Vinegar is a very unique condiment produced in limited quantities. It comes from the Italian regions of Modena and Reggio Emilia. The special climate of these regions, with very hot summers and chilly winters, it what makes the products superior. The temperature swings enable the grape must (cooked, concentrated grape juice) to ferment and mature in the best conditions according to the traditional methods.