Aged Balsamic Vinegar of Modena IGP – Etichetta Nera | 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 from Acetaia Sereni represents a structured and concentrated expression within the IGP category. With a high proportion of cooked grape must (70%) and extended barrel maturation, it delivers notable density and balance while maintaining versatility in culinary use.

Matured well beyond minimum regulatory standards, this expression moves into a more refined, gastronomic profile compared to young IGP bottlings.

Classification: Balsamic Vinegar of Modena IGP
Ageing: min 5 years
Production Method: Barrel maturation
Composition: 70% cooked grape must, 30% wine vinegar
Acidity: Approx. 6%
Density: 1.31 g/ml
Additives: No thickeners

This extended ageing period allows natural concentration through evaporation, resulting in increased viscosity and aromatic integration.

Structure & Concentration

With 70% cooked grape must, this aged balsamic vinegar develops pronounced sweetness supported by structured acidity from the wine vinegar component. Seven years of maturation deepen aromatic complexity and soften sharp edges, producing a more harmonious balance.

At a density of 1.31 g/ml, this expression sits in the upper range of IGP concentration, offering visible body without the extreme viscosity of DOP products.

The texture forms a smooth, controlled ribbon — concentrated but not heavy.

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.