Traditional Balsamic Vinegar of Modena DOP 50 Years Acetaia Sereni

GRAPE CULTIVAR: Lambrusco and Sangiovese

This Traditional Balsamic Vinegar Modena DOP 50 years  is obtained from the slow fermentation and acetification of Modenese grape and must cook 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 aging process lasts more than 50 years.
The quality of this product is certified by the Consortium of Traditional Balsamic Vinegar di Modena, which, after tasting it, bottles it in the special “Giugiaro Design” bottle and seals it with a numbered seal.

Only after passing these tests can the product boast the prestigious name “Aceto Balsamico Tradizionale di Modena extravecchio”. As an additional guarantee for consumers, the Modena Producers Consortium actually bottles the product batch inside the Chamber of Commerce.

SUGGESTED FOOD MATCHING

This Traditional Balsamic Vinegar DOP 50 years, superlative on a fig and ricotta gelato, seasoned cheeses like Parmigiano Reggiano or Pecorino Romano, slowed cooked beef and cavolo nero as side or dipping with Madonna Dell’Olivo EVOO or Zahara EVOO.