From Modena, the “Acetaia Reale” brand is by the Leonardi family who have been producing balsamic vinegar for four generations. The century-long tradition requires the wine must to be obtained from the grapes and put in small wooden barrels used for a specific process: acidification (vinegar making), maturation and ageing. In the cellar of a 19th century farmhouse rest 2000 precious wooden barrels made of oak, chestnut, cherry, ash, mulberry and juniper. Each of them gives its very special taste and aroma to balsamic vinegar during ageing. The taste is penetrating but pleasing and harmonious with pleasant smell. Balsamic Vinegar Condiments, such as this fig balsamic, are obtained through the same production and ageing process as IGP products, however they are less acidic (acidity value is around 4.5-5%) and therefore sweeter.