In 2011, an outdated labeling method for balsamic vinegar (based solely on years of age) was replaced with the Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena, Protected Geographical Indication) and its strict guidelines for production. Under these new regulations, individual producers in Modena must identify both the age and viscosity of their vinegar according to a proprietary symbol. Acetaia Leonardi has chosen to use coins— Three Coins and Red Seal (young), Four Coins and Silver Seal (medium) and Five Coins and Gold Seal (thick).

To make these Modena IGP vinegars, Trebbiano and Lambrusco grape must is cooked for approximately 30 hours to reduce and thicken. Once cooled, the must is placed in large oak casks with a mother vinegar base and blended with a maximum of 10% high quality red wine vinegar. Next, the vinegar is rotated and aged in a variety of wood barrels for a minimum of two years and blended before bottling to ensure perfect balance and harmony.