Acetaia Malpighi Platinum IGP — Balsamic Vinegar of Modena, Aged 25+ Years

Acetaia Malpighi Platinum IGP — Balsamic Vinegar of Modena, Aged 25+ Years

This is balsamic for connoisseurs. Malpighi Platinum IGP is crafted from an extraordinary 90% aged grape must and just 10% wine vinegar — aged for over 25 years in a succession of oak, chestnut, and cherry barrels. The result is a naturally thick, glossy, almost syrup-like balsamic of exceptional depth, with zero caramel, zero thickeners, and zero additives. Its density of 1.36 is achieved by time alone.

Produced by Acetaia Malpighi (est. 1850), a fifth-generation family acetaia in Modena, this is one of the rarest and most luxurious IGP balsamics available in the U.S. market.

Why It Stands Out

• 90% aged grape must — extraordinary concentration, naturally thick
• Aged 25+ years in oak, chestnut & cherry barrels
• Density 1.36 — among the highest of any IGP balsamic
• No caramel, no thickeners, no preservatives, no colorants
• IGP Certified — Indicazione Geografica Protetta, Modena
• Estate-grown Trebbiano & Lambrusco grapes, full Modenese traceability
• Fifth-generation family acetaia, operating since 1850

Flavor & Aromatic Profile

• Appearance: Clear, glossy, luxuriously syrupy
• Color: Intense dark brown
• Fragrance: Round, full, warm, deeply elegant
• Flavor: Ripe cherry, plum, cooked grape, caramelized fruit, warm wood sweetness
• Finish: Long, velvety, perfectly balanced — sweetness and acidity in harmony

How to Use It

Always as a finishing touch — never cooked. A few drops are all it takes:

• Parmigiano Reggiano flakes with pears or figs
• Burrata, mozzarella, or caprese
• Fresh strawberries or vanilla gelato
• Risotto al Parmigiano, truffle, or mushroom
• Beef, tuna, or swordfish carpaccio
• Foie gras or seared scallops
• Grilled meats, roasted vegetables, or game

About Acetaia Malpighi

Founded in 1850 in Modena, Emilia-Romagna, Acetaia Malpighi is now run by the fifth generation of the Malpighi family. From vineyard to must to barrel to bottle, every step happens on the family estate. Their philosophy has never changed: produce genuine, natural vinegar using only estate-grown grapes and traditional methods. Every bottle of Platinum IGP reflects more than 150 years of Modenese tradition.