Balsamic Vinegar of Modena IGP – Green Label | 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.

The Balsamic Vinegar of Modena IGP Green Label from Acetaia Sereni represents a clean, balanced and versatile expression within the IGP category. Produced with 50% cooked grape must and 50% wine vinegar, it delivers defined acidity supported by natural grape sweetness.

Classification: Balsamic Vinegar of Modena IGP
Ageing: min 3 years
Production Method: Barrel maturation
Composition: 50% cooked grape must, 50% wine vinegar
Acidity: Approx. 6%
Density: 1.20 g/ml
Additives: No thickeners

Structure & Balance

With equal parts cooked grape must and wine vinegar, this Green Label maintains clarity and brightness. The grape component provides roundness, while the vinegar ensures structure and freshness.

The texture remains fluid and clean — ideal for applications where acidity must lift rather than dominate.

This is not a dense finishing condiment; it is a precise seasoning tool.

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.