For over a hundred years, more than four generations, the Leonardi family has been producing balsamic vinegars in the traditional manner. The acetaia along the banks of the river Secchia in the province of Modena, Italy, makes a traditional bitter-sweet, dark brown and velvety smooth balsamic often characterized as the best in the world. The vinegar is moved into progressively smaller capacity casks of oak, chestnut, cherry, ash, mulberry, locust and juniper over the course of many, many years before being decanting and packaged in the Leonardi’s beautiful bottles and boxes. Sprinkled over Parmesan cheese, with olive oil on a salad, or used to season grilled meats or strawberries, you will appreciate the years it takes to get this incredibly complex flavor