Casanova
The Leonardi farm has its roots in the 18th century, but since the second half of the 19th century it has been dedicated exclusively to the production of high-quality balsamic vinegar from its own raw materials. In fact, the business covers 10 hectares of land where vineyards are cultivated, mainly Trebbiano di Modena (white grapes) and Lambrusco (red grapes) in the Sorbara, Castelvetro and Ancellotta qualities. It is therefore defined as a closed-cycle or short-chain business, since all production phases take place at the point of harvest.
Balsamic vinegar is a unique condiment produced in limited quantities, as it is historically linked to the provinces of Modena and Reggio Emilia. It seems that the microclimate of these areas, with very high temperature fluctuations between hot summers and harsh winters, allows the Mosti to ferment and mature optimally according to traditional production methods. This tradition is still alive in the Leonardi family, which patiently and meticulously repeats the production cycle of Balsamic Vinegar of Modena year after year, with gestures that have been repeated for centuries and that always evoke new emotions.
Giovanni, Clelia, Francesco and Clara Leonardi, surrounded by experienced and caring collaborators, will welcome you to the Antica Corte dei Campi Macri family farm to show you the long and fascinating life journey of the noble balsamic vinegar.
Casanova Balsamic Vinegar was born in the Formigine area Modena, a land that for centuries has given all lovers of good food one of the main products of Italian cuisine, the traditional balsamic vinegar of Modena. It is made from the boiled must of selected Lambrusco and Trebbiano grapes grown on the hills of Emilia according to old family secrets. It is aged in barrels of noble wood to acquire aromatic and taste complexity, it is handmade with care and dedication.
The brilliant writer and tireless traveler Giacomo Casanova is considered the greatest seducer of all time. He knew how to catch his love conquerors by the throat, to whom he liked to give a vial of the excellent Balsamico balm, recognized at the time for its aphrodisiac effects. Already in the 18th century, balsamic vinegar was considered a prized elixir that could seduce the taste buds with its aromas, flavors and fragrances and was also appreciated as an excellent digestif.
The selection of must from typical Modena grapes, long maturation in expensive wooden barrels, time and human patience are the secret ingredients for obtaining noble balsamic vinegar, which is characterized by a typical dark brown color, a complex, harmonious and penetrating aroma and a velvety sweet and sour taste.
The Casanova Traditional Balsamic Vinegar of Modena PDO is a delicate dish that delights all the senses with its unique properties. It has a dark brown color, an intense and penetrating aroma, a thick and creamy consistency and a velvety sweet and sour taste that will conquer the taste buds. The secret of its uniqueness lies in the slow maturation of the grape must cooked in precious wooden barrels according to an artisanal tradition that follows the slow rhythm of the seasons. A pure passion for these gestures, passed down from generation to generation, capable of giving life to one of the most captivating condiments in contemporary cuisine.
Naturally refined and elegant, the Modena PDO Traditional Balsamic Vinegar is an icon in the world of gastronomy. Only the Trebbiano and Lambrusco grapes grown in the province of Modena can create such an exceptional condiment. Each tasting offers an irresistible bouquet of flavors, characterized by the sensuality of its intense and enveloping tones. Each dish, from appetizer to dessert, is enriched with new flavor nuances thanks to the harmonious combination with the noble balsamic vinegar. Balsamico Casanova preserves the history of traditional balsamic vinegar and transmits the passion for this gastronomic excellence combined with ancient family knowledge and love for its land. The first secret of the uniqueness of Traditional Balsamic Vinegar Modena PDO is the raw material: the cooked must obtained from local grapes. Balsamico Casanova is born from the fruits of our generous land and the entire process of its production takes place here, with respect for the natural rhythm and ancient traditions handed down for generations. When the hot summer gives way to the colors of autumn and the grapes ripen between the rows, the curtain opens on a celebration that repeats itself every year: it is harvest time, when the ripest and most fragrant grapes are carefully selected and each bunch is hand-picked to receive the necessary care. The grape must is slowly cooked over a direct fire in open cauldrons until its volume is reduced by half. There is no need to rush here either: the fire is cheerful, but never too strong, because the must must be patiently cooked for more than 36 hours to absorb the unmistakable aroma and flavor that, after a long maturation in wooden barrels, will make our precious bottle of balsamic unique and exceptional. Thus begins the long journey of the must through various stages that lead to it becoming, after a minimum of twelve years, the traditional balsamic vinegar of Modena DOP "Affinato" and after a minimum of 25 years, the DOP "Extravecchio". Tradition dictates that the boiled grape must be left to mature in barrels made of rare woods such as oak, chestnut, cherry, juniper, ash, mulberry and acacia, whose typical properties give the balsamic a variety of color shades and rare aromatic notes. Maturation has always taken place on soils where the sharp temperature fluctuations between hot summers and cold winters contribute to the authentic transformation of the product. This slow dance still accompanies Casanova Balsamic today as it patiently matures. Each bottle of the traditional balsamic vinegar of Modena with DOP has unique nuances that testify to the steps of its patient production. From decantation to decantation, the balsamic vinegar is poured from one barrel to another every year until it reaches the smallest in the row. Each one gives special colors, aromas and flavors. It is not a simple pouring, but a skillful game of decanting and topping up under the guidance of skilled artisan producers. During this long period, the balsamic vinegar naturally concentrates, acquiring a thick, velvety consistency and a sweet and sour taste that delights the taste buds. The Traditional Balsamic Vinegar of Modena PDO undergoes rigorous testing carried out by master tasters to obtain a quality certificate. Only then can it be carefully packaged in an exclusive jar under the careful supervision of the certification body and receive the seal of guarantee, which is an unmistakable sign of the product's originality. The exceptional nature of this traditional balsamic vinegar from Modena with a protected designation of origin is no longer in doubt: the protected designation of origin guarantees that it has been produced in strict compliance with the quality standards and procedures codified in the production regulations.
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