Acetaia Malpighi – Balsamic Vinegar from Modena
Acetaia Malpighi is one of around 50 balsamic vinegar producers that have joined forces to form the Consorzio Tutela Aceto Balsamico di Modena and produce Aceto Balsamico di Modena DOC with a protected designation of origin. The roots of the traditional vinegar manufactory of the Malpighi family date back to 1850, when Pietro Malpighi, the great-great-grandfather of Massimo, who is now president of Acetaia Malpighi, handed over a valuable legacy to his son Augusto: the recipe for producing genuine "natural vinegar". In addition to centuries of experience in producing Aceto Balsamico di Modena, the many old barrels from that period, in which the Malpighi Balsamic vinegar can mature so wonderfully, are the family's greatest treasure. About a third of the 3,000 barrels in the airy attic, which is hot in summer, promoting evaporation and thus the thick consistency of the balsamic vinegar, and cold in winter, allowing the vinegar to rest and clarify, are around 200 years old and date back to Napoleonic times.
Acetaia Malpighi – Best Grapes, Old Wooden Barrels, and Plenty of Time
However, not only the quality and selection of the barrels, which are made of oak, chestnut, cherry, mulberry, juniper or ash wood, have a great influence on the flavor density of Aceto Balsamico; the selection of the best grapes is the first important step in vinegar production. The Malpighi family, who now run Acetaia Malpighi in its fifth generation, are fortunate to have their own very old vineyards. All Malpighi vinegars come from excellent quality grapes from the Tenuta del Cigno on the outskirts of Modena, mainly Trebbiano Modenese, but also Lambrusco and Ancellotta grow here. The Trebbiano grapes from the vineyards are selectively harvested, gently pressed, and cooked over several hours in an open vessel over a small flame until the original volume has been reduced by half. This process takes between a minimum of 12 hours and up to 30 hours.
The result of this first processing step is a cooked must, which forms the basis for the high-quality vinegars of Acetaia Malpighi, such as Aceto Balsamico di Modena. The vinegar bacteria in the barrels promote the natural fermentation of the vinegar, and the long storage over many years in barrels of different sizes, accompanied by continuous evaporation of the contained liquid, leads to a concentration of flavors, an incomparable variety of tastes, and a syrupy consistency. You should not miss the special vinegars from Acetaia Malpighi. In addition to traditional Aceto Balsamico di Modena and the outstanding Aceto Balsamico Tradizionale di Modena DOP, Malpighi also produces everyday condiments, such as the dark Saporoso or the white balsamic vinegar Prelibato.
