Our balsamic vinegars are obtained by infusing fruits only in vinegar. No flavorings are added. The category "one leaf" is distinguished for a moderate density and it is the typology of Modena Balsamic Vinegar essentially suitable for salads: the " two leaves" has a thicker density and it is suitable for salads, marinades and barbecues. The "three leaves" is a vinegar distinguished for a sweetness mixed with inkiling o fspices and wood, espically indicated to used with cheeses and strawberries. The "four leaves" is very dense Modena Balsamic Vinegar, perfect to used at a high culinary level.