In Modena, Giovanni Leonardi is as famous as Enzo Ferrari or Luciano Pavarotti.

The Leonardi farm is located 16 km. southwest of the city of Modena.

The 10 hectares of land surrounding the family house and acetaia have a canopy of local clones of Lambrusco and Trebbiano grapes.

There are over 300 producers of balsamic vinegar in Modena, but less than a handful can say they own the land where the grapes are grown from

which they produce the mosto to make their own vinegar,

let alone bottle it and sell it. Since 1871 and after four generations, the famiglia Leonardi,

with Giovanni as the artist and his son Franceso in marketing, the family is considered by the culinary experts around the world to be one the most perfect producers of its kind.

This ageing of balsamic vinegar can take anywhere from 15 to 150 years, giving a more dense,

complex and shiny syrup as time in the barrel increases. Depending on how long the balsamic vinegar has spent in the batterie,

the nuances, aromas, sweetness and acidity blend with bitterness and roundness to create a product without peers.

The best way to taste a Leonardi balsamic vinegar is as Giovanni does: pour a drop on the back of your hand and lick it!