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Leonardi Saba Condiment

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The famous Leonardi vinegar farmhouse has specialised in the production of exceptional balsamic vinegar since the mid-19th Century. The farmhouse is surrounded by 10 hectares of vineyards mainly with grape 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 special climate of the Modena region, with high thermic shocks between the very hot summer and the chilly winter enables the grape must to ferment and mature in the best conditions according to the traditional methods. Saba is made by cooking the grape must until it has reduced to about 50%. The Saba is then stored in oak casks until it develops a deep fruity complexity. The sweetness of Leonardi Saba means it can be best used as an accompaniment to desserts, poured over ice cream & fruit, or even panna cotta.

Other Info

  • Ingredients Cooked grape must
  • Allergens

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