Balsamic Vinegar of Modena PGI – Aged

Aged Aceto Balsamico di Modena from dried grapes

The Aceto Balsamico di Modena IGP Invecchiato by Malpighi is an aged balsamic vinegar made from the cooked must of raisin-like grapes, stored for at least three years in old oak barrels. Not a young, everyday vinegar, but a full-bodied aceto for gourmet cuisine, completely free of caramel and artificial colors.

Aceto Balsamico di Modena IGP Invecchiato is crafted at Acetaia Malpighi from Trebbiano and Lambrusco grapes, which are dried on straw mats before pressing, much like the appassimento process. The cooked must is then aged for at least 3 years in old oak barrels, giving it a density of 1.34 and a fine note of vanilla. The acidity level is 6%. The abbreviation IGP stands for the protected origin of Modena in the Emilia-Romagna region.

Full-bodied, velvety, with a hint of vanilla

It flows dark and dense from the spoon; the scent is fruity and spicy, the taste round and deep. It flows from the bottle slowly, almost hesitantly, so dense has it become. An aceto that takes its time.

The long aging in wood intensifies the sweetness and adds a velvety texture, along with that soft hint of vanilla from the barrel. Fruity, spicy, velvety—it lingers long on the palate without ever becoming sharp. A single drop tells the whole story.

For meat, Parmigiano, and ripe pears

The Invecchiato, an aged Aceto Balsamico di Modena IGP, belongs in gourmet cooking, added raw over the finished dish where its density and aroma can truly shine.

Quick-seared meat, fish carpaccio, and tartare are enhanced by the Invecchiato, as is a risotto with zucchini blossoms or scallops. With shards of Parmigiano Reggiano, ripe pears, and fresh berries, it turns into a small feast. And if you like, add a few drops over vanilla ice cream or an aged pecorino, where its sweetness and vanilla notes bloom beautifully. A good olive oil and a piece of bread alongside—that’s all you really need.

Dried grapes and years in oak barrels

Acetaia Malpighi has been producing balsamic vinegar since 1850, now in its fifth generation under Massimo Malpighi. Over 3,500 barrels are stored in the historic lofts near Modena, and their vinegars travel to more than 70 countries.

For the Invecchiato, late-harvested grapes are placed on racks with straw mats after picking and dried outdoors for several months. They lose water, concentrating sugar and aroma, much like with appassimento wine. Only then are the raisin-like grapes pressed, the must cooked down, and aged in barrels for years. This artisanal process makes the Invecchiato more complex than a young aceto and gives it its depth.

"The taste of our balsamic is the most beautiful gift you can give from the heart," as Augusto Malpighi once said, and with the Invecchiato, you can taste exactly what he meant. Remarkable. If you would like to compare, you can also find the younger Aceto Balsamico from Acetaia Malpighi in Gold as well as the aged condimenti in our shop.

Don't let the vanilla and fruit notes cook away

The Invecchiato should always be added to a dish at the very end so that the vanilla and fruit notes do not cook away. It comes in an elegant gift box, a lovely present for anyone who loves high-quality Aceto Balsamico. Kept cool, dark, and tightly sealed, it will last you a long time.