Aceto Balsamico from Modena by Acetaia Malpighi
Acetaia Malpighi has been producing Aceto Balsamico in Modena since 1850, now in the fifth generation of the family. The range extends from Aceto Balsamico di Modena IGP and Tradizionale DOP to light and dark condiments, all made from their own grapes and completely without additives.
Acetaia Malpighi is one of the most traditional vinegar manufactories in Modena in the Emilia Romagna region and is among the leading producers of authentic Aceto Balsamico. Since 1850, the family has passed their recipe down by hand, today in the fifth generation under Massimo Malpighi. Over 3,500 barrels are stored in the old attics, some over 200 years old, and from them, the vinegars travel to more than 70 countries.
1850: Pietro Malpighi began in Modena
It all began in 1850, when Pietro Malpighi started producing balsamic in Modena, establishing a family tradition that lives on to this day.
Pietro handed his son Augusto a precious legacy: the recipe for genuine, unadulterated natural vinegar. It was passed down from hand to hand, through the legendary Nonna Maria and Ermes to Massimo, who runs Acetaia Malpighi today in the fifth generation, just like his father and grandfather before him. What once began in the attic of a house is now a brand that carries the balsamic lifestyle of Modena out into the whole world.
"The taste and aroma of our traditional balsamic is the most beautiful gift one can give from the heart," as Augusto Malpighi once said. A sentence that still hangs over the manufactory today and resonates in every drop, whether in the affordable everyday Aceto or the decades-old Tradizionale.
In Modena, balsamic is as much a part of the culture as wine is elsewhere. Traditionally, a small barrel is started at the birth of a child and passed down through generations, and it is precisely this attitude that is rooted in the Malpighi family, who have long since opened their doors to curious guests from all over the world.
From IGP to DOP to Condimento
The range extends from everyday Aceto to the decades-aged Tradizionale, along with light and dark condiments and fruity dressings.
The velvety Aceto Balsamico di Modena IGP Gold is the viscous classic for every day, while the Invecchiato is aged from dried grapes into a full, vanilla-like aroma. At the top are the two Tradizionale DOPs: the Affinato with at least twelve years and the Extra Vecchio with twenty-five, both in the spherical bottle by Giorgetto Giugiaro, the unmistakable sign of the true Tradizionale.
Things get lighter with the white Prelibato, its amber-colored Riserva, and the playful Prelibato Rosé with a hint of rose. For daily use, there is the dark condiment Saporoso and its aged Riserva, and for those looking for pure, vinegar-free sweetness, there is Saba, the grape must boiled for hours. In addition, there are fruity dressings with orange and fig, each with its own fruit and character.
If you like it light and fresh, go for the Prelibato or the Rosé; if you like it dark and spicy, go for the Saporoso or the fig dressing. There is the right drop for every budget and every occasion, from the beginner to the small collector's item, without you having to struggle through technical terms.
Own grapes, old wood, plenty of time
All vinegars from Acetaia Malpighi come from their own grapes, slowly boiled down and aged for many years in wood.
The grapes grow on the family-owned Tenuta del Cigno vineyard on the outskirts of Modena, primarily Trebbiano, along with Lambrusco and Ancellotta. The must is boiled over an open flame, often for twelve to 30 hours, until it is reduced by half. It is then aged in barrels made of oak, chestnut, cherry, mulberry, juniper, and ash, with each wood adding its own note, from strong oak to delicate cherry and spicy juniper.
Year after year, the vinegar is transferred to smaller and smaller barrels, and the house's own "vinegar mother," passed down through generations, drives the slow fermentation. Over 3,500 barrels are kept in the old attics, some over 200 years old and dating back to the Napoleonic era. In the hot summer, a portion evaporates, making the Aceto spicy, dense, and syrupy, while in the cold winter, it rests and clarifies.
Over the years, this creates a 100% natural product, completely without caramel, colorings, or other additives. "Innovation only works if it respects tradition," as Massimo Malpighi emphasizes, and you can taste exactly this balance in every bottle.
This is how the two great families of the house differ: Aceto Balsamico di Modena IGP may contain wine vinegar and is aged for a shorter period, whereas Aceto Balsamico Tradizionale di Modena DOP is made solely from boiled-down must and must be aged for at least twelve years before it can bear the protected designation.
Malpighi masters both families like no other house—fruity, spicy, and festive all at once. This is precisely the reputation of the manufactory, which makes its simple everyday Aceto with the same care as its decades-old collector's piece.
The most awarded Acetaia in the world
Acetaia Malpighi is one of the most frequently awarded vinegar manufactories in the world, and has been for many years.
Most recently, the Tradizionale DOP Extra Vecchio won a gold medal at the international Vinavin competition in Córdoba, Spain. Around 30,000 guests visit the manufactory every year for free guided tours and vertical tastings, and the vinegars travel to over 70 countries around the globe. The house even awards its own Malpighi Prize, as the family loves to share knowledge and enthusiasm rather than keep it to themselves.
Anyone who has tasted an old Tradizionale pure from a spoon immediately understands the enthusiasm that has made the name Malpighi known far beyond the borders of Emilia Romagna. Over 175 years of craftsmanship are behind this reputation, earned drop by drop. And yet, the family remains grounded, opening their doors and sharing their knowledge with anyone who wants to learn more about real balsamic. Respect.
For everyday use, celebrations, and gifts
From this assortment, we recommend the Gold for getting started, and the Tradizionale for a festive plate.
A few drops of Gold over Parmigiano and strawberries, the light Prelibato with fish and seafood, the Saporoso over roasted vegetables for everyday, and the Extra Vecchio pure from a spoon as a little finale after a meal.
If you want to give a gift, you can never go wrong with a Tradizionale in the Giugiaro bottle or one of the colorful condiments, as it's hard to package Modena more beautifully. Even the affordable Gold turns a simple salad into something special, and you don't need a big occasion to season with good balsamic. Your best bet is to put together a small selection—one light, one dark, and one aged—and slowly explore the flavors of Acetaia Malpighi.
Browse through the entire range at your leisure and find your favorite in the world of Aceto Balsamico. Whether light or dark, young or aged for decades, there is something for every taste here. Try them out, it's worth it, and find your very own Malpighi.
