Acetaia Sereni presents: “il Vignola – The architect of Taste”

Acetaia Sereni presents a new brand linked to the company: it will be called “il Vignola – the Architect of Taste”

A brand dedicated to one of the most famous architect of the Renaissance, Jacopo Barozzi, and to his birthplace, Vignola (Modena). Together with the born of the brand, it is presented the first product: a Balsamic Vinegar of Modena I.G.P. Aged

il Vignola

Jacopo Barozzi was born in Vignola (Modena, Emilia Romagna) in 1507.
He completed great architectural works of great value and elegance throughout Italy and writes one of the most influential architectural treatises of all times.
It was in his hometown that he left one of his most important projects: the “spiral staircase”, inside Palazzo Boncompagni.

Scala a chiocciola Vignola

The Sereni Family wanted to dedicate to “il Vignola” a unique and prestigious Balsamic Vinegar of Modena PGI.

Aceto Balsamico di Modena IGP Il Vignola

Just a few steps away from the birthplace of J.Barozzi and from the “Spiral Staircase” there is an ancient vineyard which renowned testimonies place in the mid-1800s; a rare clone of Trebbiano Modenese grape, which stood for over a century in the historic center of Vignola.

The grape had to be obtained from these specific grapes and were blended with wine vinegar that was aged in oak barrels. After a few years, the exclusive bottles of this Balsamic Vinegar of Modena PGIIl Vignola” were produced in a limited-edition series presenting a design from “another time”.

A balsamic of absolute quality, produced in Modena, a land generous of excellences, which combines art with culture, good food with tradition, time with tenacity, which each have always been symbols of “Modenesità“.

Il Vignola

 

The color is a bright brown, with amber reflections given by Trebbiano grapes, the nose is fruity ripe and slightly pungent.
The palate opens with an intense fruity, harmonious, with notes of ripe cherry and red fruits; the acidity is balanced and well integrated. The finish has spicy notes and a long persistence.