Great for every day use, this versatile balsamic vinegar is produced according to the IGP production guidelines. Balsamic Vinegar of Modena IGP. is submitted to the European production controls. It is made of cooked grape must (at least 20%) and wine vinegar in variable proportion and must reach 6% acidity. The thickness depends on the content of cooked grape must and aging time. Like all other balsamic condiments, the longer it is aged, the more creamy, thick and versatile it becomes. One barrel = 2 years. Acetaia Leonardi has been producing balsamic vinegar since the mid-19th century. They source all their grapes from their own vineyards and control every step in producing their balsamic vinegar. Grapes are picked by hand and gently pressed to prevent bitterness and the process of transforming the cooked grape juice, or grape must, into aged vinegar has been passed down from father to son for generations. Net weight: 250 ml/8.45 fl oz