While traditional balsamic vinegar is made from Lambrusco and Trebbiano grape must, this Rosé Balsamic Condiment is made from the prestigious grape varietal Ancellotta, which Acetaia Leonardi chose for its small fruit rich in red pigments and particularly fruity flavor. "Rosa" is a careful blend of Ancellota grape must and white wine vinegar. The grape skins are left in contact with the juice during crushing, and the mosto is reduced to a radiant pink hue before being transferred to oak barrels. The barrels are then tightly sealed to avoid oxidation and discoloration, and the condiment is left to acidify and age for a minimum of eight years.
The result is a Rosé Balsamic Condiment with a thick, syrupy texture and complex flavor profile with notes of fresh raspberries and delicate vanilla. Its gentle acidity and natural fruity sweetness create a harmonious experience on the palate.
Acetaia Leonardi Rosé Balsamic Condiment is the perfect addition to fruit salads, cocktails, and desserts. Whisk into a vinaigrette for arugula and goat cheese salad or drizzle over frisée, endives, and sliced peaches. Deglaze seared scallops or glaze vegetables as they grill for added tang and sweetness.