Extra Aged Balsamic Vinegar of Modena IGP – Cherry Barrels | Acetaia Sereni

  IGP Certification

Balsamic Vinegar of Modena IGP is protected under European geographical indication law and must be produced within the Modena and Reggio Emilia provinces.

Certification regulates grape must content, acidity levels, production location and ageing standards. Each bottle carries the official IGP seal confirming compliance.

Unlike DOP traditional balsamic, IGP allows the controlled blending of cooked grape must and wine vinegar, creating a more versatile and structurally distinct category.

This Aged Balsamic Vinegar of Modena IGP – Etichetta Arancione from Acetaia Sereni is a rare and elegant expression matured in cherry wood barrels — a technique more commonly found in traditional DOP ageing.

Seven years of gentle maturation deepen aromatic complexity while preserving the bright, versatile character of Modena IGP. This vinegar combines cooked grape must and wine vinegar in a balanced profile that is both refined and functional.

Classification: Balsamic Vinegar of Modena IGP
Ageing: min 7 years
Production Method: Cherry wood barrel maturation
Composition: 80% cooked grape must, 20% wine vinegar
Acidity: Approx. 6%
Density: 1.33 g/ml
Additives: No thickeners

Cherry Wood Influence & Structure

Cherry wood contributes a delicate aromatic signature and refined sweetness without overpowering the core grape profile. Unlike more neutral barrels, cherry adds a subtle fruity lift while supporting structural development over time.

Seven years of gradual evaporation and interaction with wood result in a balanced texture — dense enough to linger, yet fluid enough for versatile use.

About Acetaia Sereni

Acetaia Sereni is a multi-generational producer based in the Modena hills. Known for extended ageing practices across both DOP and IGP categories, the acetaia emphasises raw material quality and balanced maturation.

Their IGP line reflects controlled concentration and density rather than mass-market production.