The article written on the Luxembourg magazine “Vinalu”

The production of Acetaia Sereni in Modena

VINALU has tried the highest quality condiments in the house

Traditional Balsamic Vinegar of Modena D.O.P.” it is a rare elixir that should not be confused with the “Balsamic Vinegar of Modena” produced in series. The word “Traditional” is crucial, as it separates the wheat from the chaff.

First of all, we present the rare Traditional Balsamic Vinegar of Acetaia Sereni, produced by hand and stored in special wooden containers for at least 12 years. The family business located in Marano sul Panaro, about 30 kilometers from Modena, has been producing one of the highest quality condiments of our times for four generations.

Pier Luigi, the current Patriarch of the Sereni’s, is responsible for the expansion of the manufacture and adaptation to the 21st century. In the warehouse, which is traditionally located under the roof of agricultural buildings and for reasons of optimal exploitation of the temperature variations between day and night, between spring, summer, autumn and winter, there are now more than 1500 barrels of balsamic vinegar.

Unlike wine barrels, containers for balsamic vinegar are generally smaller. They are only partly oak; locust, maple, ash, walnut, juniper or cherry wood plays a role in balsamic vinegar.
In addition to the 25-year-old “Extravecchio” and “Attilio”, Sereni produces a twelve-years-old Traditional Balsamic, marketed as “Affinato“. It consists exclusively of cooked must of Trebbiano grape, which has its origins in the region. The round and balanced variety of flavors of the “Affinato” inspires, on the palate it is slightly astringent, with a balanced game of sweetness and sour and a well integrated acidity.

The rare product is bottled in the typical 100 ml spherical bottle with a rectangular bottom and designed by Giorgetto Giugiaro decades ago.

Traditional Balsamic Vinegar of Modena D.O.P.

Obviously the Sereni manufactory also produces other vinegar-based products, after all we play in the “traditional” category in a price range that fits well into the three-figure per liter range.
The “Mioaceto®” that we tried in 25-years “Gold” and ten-year “Red Seal” is an innovation for Sereni. The latter speaks with clear acidity to the nose and palate. Used sparingly on a warm goat cheese salad, it’s poetry.
The “Mioaceto® Gold” with its tenuous notes of wood, with a slightly creamy consistency and filigree structure, particularly impressed us. A few drops are enough to make a beef tartare or tuna carpaccio a good Sunday dish.

Balsamico von Modena