"I Grandi Classici" and Artisan Chocolate Tasting at Acetaia Sereni

Here is what you will live

The history of the Sereni family, from the beginning of the production of Traditional Balsamic Vinegar of Modena to today.
A journey through all the production phases of Balsamic vinegar, from the proprietary hillside vineyards to the finished bottle, passing through the room where the musts are cooked, two barrels for ageing and the Balsamic Museum.
The tour is completed with a guided tasting of 5 types of traditional Balsamic Vinegar of Modena. Classic, historical, aged, never banal.

BALSAMIC/CHOCOLATE PAIRING
Sweetness and acidity in a tasting session to discover the common characteristics of these two worlds, which are distant in terms of the occasions in which they are used, but close in terms of aromaticity, persistence and fragrance.
Tasting:
-Balsamic "Family Reserve", aged 8 years, paired with milk chocolate - Delicate and sweet
-Mioaceto "Sigillo Rosso" balsamic vinegar, aged 10 years, matched with an extra dark chocolate 72% Peru and Tanzania - Refined and spicy
-Mioaceto" Balsamic Vinegar Silver Seal, aged 13 years, combined with an extra dark chocolate 76% Ecuador - Intense, balanced, fruity
-Traditional Balsamic Vinegar of Modena PDO "Attilio" aged over 20 years, combined with extra dark chocolate 80% Zanzibar - Decisive, tannic, rough
-Praline of dark chocolate with Parmesan cheese
-Praline of dark chocolate with Traditional Balsamic Vinegar of Modena PDO