Acetaia Leonardi Saba 750ml

Description

Acetaia Leonardi's Saba Balsamic Dressing is the ideal mate for cheeses of all kinds, from aged cheeses like Parmigiano-Reggiano to semi-soft cheeses and blues like Taleggio and Gorgonzola Dolcelatte. Or its concentrated fruit flavor pairs beautifully with wild game and meats—drizzle over slices of seared duck breast, grilled quail or pan-roasted pork chops. A luscious, pourable condiment with rich notes of sun-ripened grapes, deep caramel-like flavor and a sparkle of acidity in the finish (because it's not fermented, the acidity level is less than that of balsamic vinegar). They have been making balsamic vinegar since 1871 and are still one of the few producers to own the land where the grapes grow. This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy— starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the. How to use Saba Balsamic Dressing's nuanced flavor and subtle tang elevates any food is touches, both sweet and savory. This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy— starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the grape must to a sweet syrup. Toss with fresh berries and spoon over vanilla gelato for a quick yet elegant dessert. The result is a perfectly balanced vinegar worthy of the name balsamico .

Key Features

• Or its concentrated fruit flavor pairs beautifully with wild game and meats—drizzle over slices of seared duck breast, grilled quail or pan-roasted pork chops.
• Toss with fresh berries and spoon over vanilla gelato for a quick yet elegant dessert.
• A luscious, pourable condiment with rich notes of sun-ripened grapes, deep caramel-like flavor and a sparkle of acidity in the finish (because it's not fermented, the acidity level is less than that of balsamic vinegar).
• How to use Saba Balsamic Dressing's nuanced flavor and subtle tang elevates any food is touches, both sweet and savory.
• The cooked grape must is transferred to wooden casks and aged for four years.
• This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy— starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the.