From the union of the long and skilful work of bees and the passion and tradition of the Sereni Family, the Nectar is born, a perfect combination of Honey and Balsamic Vinegar.
Why Nectar?
For centuries there has been a precious nectar in Modena, given by the perfect balance between the sweetness of the grape must cooked long and slowly and the acidity of the wine vinegar, which, aged together, become Balsamic Vinegar of Modena PGI.
Like honey, bee nectar, balsamic vinegar also comes from fruit, from the natural sugar content of grape juice. The cooked must is then refined in fine wood barrels, which, like the honeycombs of bees, keep the Modena nectar for a long time until it is completely ripe.
Balsamic Vinegar and Honey, two precious nectars that happily combine in the Acetaia Sereni Nectar: a skilful blend of Balsamic Vinegar of Modena I.G.P. and Honey, combined to create a completely natural, delicate and delicious sweet and sour condiment, a real nectar of the gods.
New Label!
Even the label becomes simpler and more linear, made of raw and soft natural paper, without plastic, more sustainable, with simple and essential graphics that recall the naturalness of the product.
the Nectar of Acetaia Sereni is brown in color, with high density and creaminess, with 51% of Balsamic Vinegar of Modena PGI and 49% of wildflower honey produced on the hills of the Modena Apennines
Usage: Acetaia Sereni’s Nectar is suitable for fresh or aged cheeses, ricotta, strawberries or fresh fruit salads, without forgetting ice cream!
