Today the Leonardi family ages the Balsamic Vinegar until it reaches an age at which its penetrating but pleasing and harmonious acid perfume can be smelt and at which a balance of pleasantly intense tastes is achieved. It is produced using white grape must, which is acetified and matured in oak barrels. It has a typical yellow-gold color. Its most striking feature is that it does not alter the color of dishes but adds a fruity and mildly acid aroma and flavour (excellent in place of wine vinegar). Ideal on: salad, raw and cooked vegetables, sauces, fish, white meat (chicken and turkey), cheese (buffalo Mozzarella, Bitto, Scamorza and Robiola).