Aceto Balsamico di Modena PGI – Platinum

Malpighi Aceto Balsamico di Modena Platinum made from 90% grape must

Malpighi's Aceto Balsamico di Modena IGP Platinum is the densest balsamic vinegar in the range, made from cooked grape must and their own house-made wine vinegar. It is aged in sessile oak barrels and arrives in its own gift box with a dosing pourer.

Aceto Balsamico di Modena IGP Platinum is the densest grade of balsamic vinegar from Acetaia Malpighi, located just outside Modena, made from Trebbiano and Lambrusco grapes from the family's own Tenuta del Cigno estate. It contains a full 90 percent cooked grape must, giving it a density of 1.36. The 250 ml bottle comes in its own box and features a dosing pourer in the neck.

Dense enough to cling to a spoon

The Platinum doesn't flow; it stretches. As it leaves the spoon, it forms a dark thread over the plate and stays exactly where you want it.

Its brown color comes from the cooked must and the years spent in wood, which is exactly how it tastes: round, deep, and soft in acidity. The sweetness of the must carries further here than in the lighter grades of the range, while the underlying acidity remains calm, taking the edge off the vinegar. A single drop is enough for a bite; any more would overpower the dish.

Over buffalo mozzarella, boiled meat, and grilled vegetables

The Platinum is added raw to the finished dish once the stove is turned off. As a finish over buffalo mozzarella with tomatoes, it demonstrates why a thick balsamic is worth it.

It pairs just as well with braised beef and classic bollito misto as it does with grilled eggplant and zucchini, whose roasted notes it complements. A drizzle over risotto or fried vegetables adds a dark depth to both. It can also be sweet: drizzled over fresh strawberries or a scoop of vanilla ice cream, the vinegar turns into a dessert. You can find the entire range under Aceto Balsamico di Modena IGP.

Barrels passed down from hand to hand

The Acetaia houses around 3,000 barrels, and many of them are older than the family's ownership. Some date back to the 17th century, one even to the Napoleonic era.

For the Platinum, Massimo Malpighi works with barriques made of Rovere, the Italian sessile oak. Its wood has a tighter grain than that of common oak, allowing the must to breathe more slowly. The must and wine vinegar mature separately in the barrel for a long time before they are even brought together.

At Malpighi, it is customary to dedicate a private battery of barrels to every child in the family, with their name branded on them, passed down like a piece of furniture. Those who measure this way count in generations instead of months.

The box makes it a perfect gift

Anyone presenting a bottle of Platinum doesn't need to explain much. The box keeps it upright, and the pourer in the neck immediately relieves the recipient of the worry of using too much on the first try.

Stored in a cool, dark place and tightly sealed, the vinegar will remain beautiful for a long time; a spot near the stove is perfectly fine. The next level up is the at least twelve-year-aged Tradizionale DOP from the same house, and the rest of the assortment can be found among the balsamic specialties of Acetaia Malpighi.