In 1850, Pietro Malpighi recorded a recipe for "true natural vinegar" in Modena and passed it on to his son Augusto. Five generations later, Massimo Malpighi is the president of Acetaia — and what the family guards is not just grapes and wooden barrels, but a method that has been passed down unchanged ever since. Acetaia Malpighi is a member of the Consorzio Tutela Aceto Balsamico di Modena, the consortium of around fifty producers who produce Aceto Balsamico di Modena under protected designation of origin.
In the airy attic of the manufactory, there are around three thousand barrels, a third of which date back to the Napoleonic era — over two hundred years old, and thus an irreplaceable treasure. In summer, the floor gets hot, which promotes evaporation and gives the aceto its syrupy density; in winter, it gets cold, a resting period for clarification. The woods vary: oak, chestnut, cherry, mulberry, juniper, ash — each shapes the aceto in its own way.
Own Vineyards: Tenuta del Cigno on the outskirts of Modena
Unlike many acetaias, Malpighi has its own very old vineyards — the Tenuta del Cigno on the edge of the city. Mainly Trebbiano grapes grow there, as well as Lambrusco and Ancellotta. The grapes are selectively harvested, gently pressed, and boiled over an open flame for twelve to thirty hours until half has evaporated. What remains is the cooked must — the base that matures in the barrels for years and decades.
The Acetaia Product Range
Aceto Balsamico di Modena IGP — the everyday class, in several maturation stages. For salads, marinades, grilled vegetables, cheese.
Aceto Balsamico Tradizionale di Modena DOP — the top class, made exclusively from cooked grape must, aged in progressively smaller barrels. Drop by drop — on hard cheese, in sauce reduction, on ice cream.
Saporoso — a dark condiment with a powerful sweet note, suitable for everyday use, on par with a good IGP.
Prelibato Condimento Bianco — light balsamic vinegar made from Trebbiano grapes, fresher in taste, for poultry, fish, summer salads.
Frequently Asked Questions
What distinguishes Aceto Tradizionale DOP from normal Aceto Balsamico di Modena?
Tradizionale DOP is made exclusively from cooked grape must, aged in a series of progressively smaller wooden barrels, and matured for at least twelve years. Aceto Balsamico di Modena IGP additionally contains wine vinegar, matures for a shorter period, and is more suitable for everyday use.
How old are the oldest barrels of Acetaia Malpighi?
About a third of the roughly three thousand barrels of the Acetaia date back to the Napoleonic era — over two hundred years old. They are irreplaceable; the barrel itself contributes to the character of the Aceto.
What are Saporoso and Prelibato?
Both are condiment lines from Acetaia Malpighi outside the DOP/IGP classifications. Saporoso is dark and powerfully sweet, Prelibato is a light Condimento Bianco made from Trebbiano grapes — both suitable for everyday use and versatile in the kitchen.
Which other Acetaie do you carry?
In addition to Acetaia Malpighi, we also carry Giuseppe Giusti, Il Borgo del Balsamico, Acetaia Mussini, and Fattoria Estense. An overview of all vinegars can be found in the collection Vinegar.
