Affinato – Traditional Balsamic Vinegar of Modena DOP

Aceto Balsamico Tradizionale di Modena with twelve years of aging

The Affinato from Malpighi is an Aceto Balsamico Tradizionale di Modena DOP made from pure, cooked grape must, aged for at least 12 years in wooden barrels. Not an everyday vinegar and not an industrial product, but a certified masterpiece from Modena in the characteristic Giugiaro bottle.

The Aceto Balsamico Tradizionale di Modena DOP Affinato by Acetaia Malpighi is made from late-harvested Trebbiano and Lambrusco grapes, with absolutely no added wine vinegar. The cooked must matures for at least 12 years in a series of barrels made from different woods until it is dense, dark, and velvety smooth. Only after passing the inspection by the consortium that guarantees the protected designation of origin is it allowed to call itself Tradizionale.

Spicy, velvety, with natural umami

The Affinato gleams dark brown on the spoon, viscous and heavy, with a density of 1.30 and an acidity of 4.5%. Its scent is mature and deep, with notes of dried fruit and old wood, the aroma intense and long-lasting. A single drop is a small celebration.

Straight from the spoon, it reveals itself to be sweet and round, with a fine, harmonious acidity at the finish, as only long years in wood can provide. Spicy, velvety, viscous, along with that natural umami note that lets strawberries, cheese, and even ice cream bloom.

Raw over cheese, strawberries, and ice cream

The Affinato is at its best raw and pure; a few drops are enough to ennoble a dish. Its density allows it to sit glossy on the plate rather than running. It is simply too good for cooking.

A few drops on aged Parmigiano Reggiano, on fresh strawberries with ricotta, or over creamy ice cream are more than enough. It also goes wonderfully with cooked vegetables, fresh salads, and seared fish. For warm dishes, you are better off using a good olive oil, and adding the Affinato only at the end.

Twelve years from must to king

For the Aceto Balsamico Tradizionale di Modena, the must is boiled down in open vats until about a third has evaporated; then, the house-made "mother" of vinegar, passed down through generations, is added.

It matures over the years in a series of progressively smaller barrels made of oak, chestnut, cherry, mulberry, and juniper. It is transferred annually, as a portion always evaporates through the pores of the wood, and what remains becomes denser, darker, and more aromatic. Acetaia Malpighi has been guarding this treasure since 1850, today in its fifth generation under Massimo Malpighi. Over 3,500 barrels are stored in their old lofts, and their vinegars travel to more than 70 countries.

After at least 12 years and inspection by the consortium, the Aceto Balsamico Tradizionale di Modena DOP is filled into the spherical 100 ml bottle designed by Giorgetto Giugiaro and sealed with a cream-colored cap. "The taste of our balsamic is the most beautiful gift," as Augusto Malpighi once said. Much respect.

A few drops on Parmigiano are a dessert in themselves

Its place is dark and well-sealed, so the Affinato will last for years. A few drops on a piece of Parmigiano are already a small dessert in themselves. It is always added at the end, never into a hot pan, so that its aroma is preserved. If you would like to continue browsing, you can find more specialties from Acetaia Malpighi and our entire selection of dark Aceto Balsamico with us.