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ACETAIA SERENI, TRADICIONALNI BALSAMICO DI MODENA 50Y.O. 100ML

265,00€

Dobiva se sporom fermentacijom i acetifikacijom grožđa Modenese i mora se kuhati na izravnoj vatri, bez dodavanja drugih tvari. Odležava u nizovima bačvi (batera) od plemenitih vrsta drva: hrasta, duda, jasena, bagrema, kleke, kestena i trešnje. Proces starenja traje više od 25 godina. Kvalitetu ovog proizvoda potvrđuje Konzorcij tradicionalnog balzamičnog octa iz Modene, koji ga nakon kušanja puni u posebnu bocu “Giugiaro Design” i zatvara numeriranim pečatom. Intenzivna tamnosmeđa boja. Visoke gustoće, kremast, sjajan. Postojano, baršunasto, kompleksno, aromatično, slatko-kiselkasto dobro izbalansirano u ustima. Svojstvene, prodorne i postojane arome. Ovaj prestižni balzamični ocat može se koristiti i kao digestiv na kraju obroka.

 

It 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 25 years. The quality of this product is certified by the Consortium of Traditional Balsamic Vinegar of Modena, which, after tasting it, bottles it in the special “Giugiaro Design” bottle and seals it with a numbered seal. Intense dark brown color. High density, creamy, shiny. Persistent, velvety, complex, aromatic, sweet and sour well balanced in the mouth. Characteristic, penetrating and persistent aromas. This prestigious Balsamic Vinegar can also be used as a digestive at the end of a meal.

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O PROIZVODNJI / ABOUT PRODUCTION

O PROIZVODNJI / ABOUT PRODUCTION

Dvije vrste balzamičnog octa

Prvi je balzamični ocat IGP (zaštićena oznaka zemljopisnog podrijetla), a drugi je tradicionalni balzamični ocat DOP (zaštićena oznaka izvornosti).

Oba ova proizvoda mogu se proizvoditi samo u regiji Modena kako bi im Consorzio dodijelio svoje oznake. Acetaia Sereni koristi samo grožđe Trebbiano i Lambrusco, koje se sakuplja jednom godišnje diljem Vendemmije.

Klimatski uvjeti Modene i njezine pokrajine igraju ključnu ulogu u životu i razvoju balzamičnog octa. Acetaia nikada nije termički regulirana: tavani na kojima se skladište bačve ljeti dostižu visoke temperature, a zimi niske temperature. Sa stalnim svježim zrakom koji dopire iz rijeke Panaro, ovi uvjeti omogućuju savršenu atmosferu u kojoj sazrijeva ocat.

Balzamični ocat IGP napravljen je od vinskog octa i kuhanog soka od grožđa i odležava u jednoj velikoj bačvi minimalno 60 dana. Okus mu je kiseo i voćni, a konzistencija mu je tekućinija od tradicionalnog balzamičnog octa.
Francesco objašnjava da je IGP balsamic uobičajen za svakodnevnu upotrebu.

Tradicionalni balzamični ocat DOP napravljen je od mosto cotta , kuhanog mošta od grožđa Trebbiano, i  zakiseljen/fermentiran je u tavanima. Tijekom vremena ocat se pretače iz bačve u bačvu najmanje 12 godina, a najviše 25. Sve ove vrijedne bačve izrađene su od različitog drva, uključujući hrast, kesten, smreku, bagrem, jasen, dud i trešnja. Kao rezultat toga, konzistencija octa je daleko gušća, a okus kompleksniji s karakterističnim notama začina. Trošak nabave je puno veći od IGP varijante.

Tradicionalni balzamični ocat iz Modene mora se puniti u Giugaro bocu od 100 ml u obliku lukovice, nazvanu po svom tvorcu, talijanskom dizajneru automobila Giorgetto Giugaro.
Svaka boca zapečaćena voskom prepoznatljiva je po jedinstvenom serijskom broju koji je odobrio Consorzio.

 

Two types of balsamic vinegar

The first is balsamic vinegar PGI (protected designation of geographical origin), and the second is traditional balsamic vinegar DOP (protected designation of origin).

Both of these products can only be produced in the Modena region in order for the Consorzio to grant them their labels. Acetaia Sereni uses only Trebbiano and Lambrusco grapes, which are harvested once a year throughout Vendemmia.

The climatic conditions of Modena and its province play a key role in the life and development of balsamic vinegar. Acetaia is never thermally regulated: the attics where the barrels are stored reach high temperatures in the summer, and low temperatures in winter. With constant fresh air coming in from the Panaro River, these conditions provide the perfect atmosphere for the vinegar to mature.

IGP balsamic vinegar is made from wine vinegar and boiled grape juice and is aged in one large barrel for a minimum of 60 days. Its taste is sour and fruity, and its consistency is more liquid than traditional balsamic vinegar. Francesco explains that IGP balsamic is common for everyday use.

Traditional DOP balsamic vinegar is made from mosto cotta, a boiled Trebbiano grape must, and is acidified/fermented in attics. Over time, the vinegar is transferred from barrel to barrel for at least 12 years, and a maximum of 25. All these valuable barrels are made from different woods, including oak, chestnut, spruce, acacia, ash, mulberry and cherry. As a result, the consistency of the vinegar is much thicker and the taste more complex with characteristic notes spice. The acquisition cost is much higher than the IGP variant.

Traditional balsamic vinegar from Modena must be bottled in a 100 ml bulb-shaped Giugaro bottle, named after its creator, the Italian car designer Giorgetto Giugaro.
Each wax-sealed bottle is identified by a unique serial number approved by the Consorzio.

Povijest / History

Povijest / History

Sve je počelo spajanjem dviju obitelji 1931. godine: vjenčanje Santine Montorsi i Celestina Serenija u gorju Modene oživjelo je proizvodnju Aceto Balsamico, koja je i danas aktivna, četiri generacije kasnije, u Acetaia Sereni.

La batteria (doslovno “baterija”, ali izraz koji se koristi za set bačvica koje sadrže balzamični ocat) bio je tradicionalni vjenčani miraz za bogate i plemićke obitelji u Emiliji-Romagni. Uključiti aceto balsamico u svoj brak značilo je unijeti dio svoje obitelji u stvaranje nove. Zahvaljujući dugotrajnosti octa, kad bi bračni par imao potomstvo, njihov bi se  balzam ponovno poklanjao za vjenčanja njihove djece i tako dalje i tako dalje.

Santina je odlučila uzgajati grožđe i povećavati svoju količinu balsamica litru po litru svake godine, što je dovelo do toga da njezin sin Attilio na kraju kupi još bačvi. Godine 1982. Attiliov sin Pierluigi bio je taj koji je pokrenuo
prodaju obiteljskog balzamičnog octa i, zajedno sa svojom suprugom Elisabettom, počeo postojano razvijati svoju proizvodnju u brdima Villabianca gdje se još uvijek nalazi acetaia (farma octa). Desetljećima kasnije, Acetaia Sereni još
uvijek je jedna od rijetkih u kojoj se cijeli proces odvija na jednom imanju: od vendemmia ( berbe) njihovih 15 hektara vinograda preko odležavanja do punjenja konačnog proizvoda.

Godine 1993. osnovan je Consorzio Tutela Aceto Balsamico di Modena kako bi regulirao balzamični ocat i djelovao kao čuvar propisa za proizvode. Ovdje je proizvedena i prva boca DOP Aceto Balsamico Tradizionale di Modena, koju je Attilio Sereni zapečatio brojem 001. Neotvorena boca još uvijek stoji u galeriji Acetaia Sereni, a Consorzio danas štiti 51 proizvođača balzamičnog octa. Od svih njih, Acetaia Sereni proizvodi najviše DOP octa.

Danas, Pierluigijevi sinovi, Francesco i Umberto, objašnjavaju da je brak njihovih roditelja inicirao set bačava s oznakom PIERLUIGI E ELISABETTA; kada im se rodila mlađa sestra nastala je FEDERICA batteria; oba brata imaju vlastiti set balzamičnog octa i onog dana kada će imati djecu, daljnja baterija bit će dodana u obiteljsku kolekciju.

Balzamični ocat iz Modene može započeti ili završiti samo s obitelji. Rođenja i brakovi obilježeni su octom, opipljivim prikazom veza između ljudi iz Modene. Smrt, razvod ili zanemarivanje glavni su uzroci prekida proizvodnje obitelji.

Razumljivo, balzamiko je duboko ukorijenjen aspekt modenske kulture – i u obliku ponosa i ljubomore. Modenesi su snažno radili na tome da aceto balsamico ostane što lokalniji, a tek su 80-ih Modenesi zapravo počeli prodavati
dvije vrste balsamica. (Proizvod se koristio u modenskim domovima ili za darivanje/bračne svrhe nekoliko stoljeća!)

 

It all started with the merger of two families in 1931: the wedding of Santina Montorsi and Celestino Sereni in the mountains of Modena revived the production of Aceto Balsamico, which is still active today, four generations later, in Acetaia Serena.

La batterya (literally “the battery”, but a term used for a set of barrels containing balsamic vinegar) was a traditional wedding dowry for rich and noble families in Emilia-Romagna. To include aceto balsamico in your marriage meant is to bring a part of your family into the creation of a new one. Thanks to the longevity of the vinegar, when the married couple had offspring, their balsam would be given again for their children’s weddings and so on and so forth.

Santina decided to grow grapes and increase her amount of balsamic liter by liter each year, which led to her son Attilio eventually buying more barrels. In 1982, Attili’s son Pierluigi was the one who started it sale of the family balsamic vinegar and, together with his wife Elisabetta, began to steadily develop his production in the hills of Villabianca where the acetaia (vinegar farm) is still located. Decades later, Acetaia Sereni still it is always one of the few in which the entire process takes place on one estate: from the vendemio (harvest) of their 15 hectares of vineyards to aging to bottling of the final product.

In 1993, the Consorzio Tutela Aceto Balsamico di Modena was established to regulate balsamic vinegar and act as the guardian of product regulations. The first bottle of DOP Aceto Balsamico Tradizionale di Modena was also produced here which Attilio Sereni sealed with the number 001. The unopened bottle still stands in the Acetaia Sereni gallery, and today the Consorzio protects 51 producers of balsamic vinegar. Of all of them, Acetaia Sereni produces the most DOP vinegar.

Today, Pierluigi’s sons, Francesco and Umberto, explain that their parents’ marriage initiated a set of casks marked PIERLUIGI E ELISABETTA; when their younger sister was born, FEDERICA batteria was born; both brothers have their own balsamic vinegar set and the day they have children, another battery will be added to the family collection.

Balsamic vinegar of Modena can start or end only with family. Births and marriages are marked with vinegar, a tangible representation of the bonds between the people of Modena. Death, divorce or neglect are the main causes of interruption of family production.

Understandably, balsamic is a deeply rooted aspect of Modena culture – both in the form of pride and jealousy. The Modenesi worked hard to keep aceto balsamico as local as possible, and it wasn’t until the 80s that the Modenesi actually started selling two types of balsamic. (The product has been used in fashionable homes or for gift/marriage purposes for several centuries!)