It is obtained from the slow fermentation and acetification of Modenese grape must cooked over direct heat, without the addition of other substances. It is aged in sequences of barrels (batteries) made of fine woods: oak, mulberry, ash, locust, juniper, chestnut and cherry. The ageing process lasts over 20 years. This edition is dedicated to the founder "Attilio Sereni". The quality of this product is certified by the Consortium of Traditional Balsamic Vinegar of Modena, which, after tasting it, bottles it in the special "Giugiaro Design" bottle and seals it with a numbered seal.
Dark brown and shiny colour. Persistent, velvety, complex, aromatic, sweet and sour in the mouth, well balanced.
Characteristic, penetrating and persistent aromas. In the kitchen it is mainly used with stuffed pasta and vegetables. Also excellent in combination with Parmigiano Reggiano or on ice cream. This prestigious Balsamic Vinegar can also be used as a digestive at the end of a meal.
Made in Italy
Sweet & Delicate Taste
The oil is suitable for preparing salads or as an addition to other dishes.
Valley of flavours, art and motors | Modena, pearl of Italy’s bountiful Emilia region, is famous as the homeland of fast cars and amazing flavours. It is in this land that the Sereni family’s passionate commitment to Balsamic Vinegar was born.
The Sereni estate is located at Marano sul Panaro, in the picturesque hills near Villabianca. In a rural setting of vineyards and olive groves, this zone is unaffected by industrial pollution. Here the changing weather and seasons continue to repeat the ancient pattern that has served for centuries to ensure the natural production and ageing of a wonderful Balsamic Vinegar..
The Birth of a Passion | Balsamic Vinegar is a living being, always present at any event in the home, a real family tree, its long, tangible existence proof of a thread of life that is not broken by death, but is perpetuated over the years in a ceaseless legacy of diligent care.