New spaces for the production of Modena PGI Balsamic Vinegar

A winery entirely dedicated to the production of PGI Balsamic Vinegar of Modena .

Adjacent to the registered office and production facility on Via Emilia Est in Modena, the 500-square-meter facility houses 12 wooden vats with a capacity of 5,000 liters each, 20 stainless steel tanks with a capacity of 5,000 liters each, 60 220-liter wooden barriques for the maturation of Modena PGI Balsamic Vinegar (Riserva), and two 5,000-liter wooden barrels for the aging of wine vinegar.

Malpighi Balsamic Vinegar of Modena PGI is made from aged, partially fermented cooked must (from grapes permitted by the production regulations; Malpighi uses those from the family-owned Tenuta Del Cigno estate) and wine vinegar. This blend, still made today by Massimo and his father Ermes, first settles in oak vats and then in stainless steel tanks, before being bottled. The vats are crafted by artisan coopers from fine Italian oak, ideal for aging this product: it is very hard and durable, giving it a luminous amber hue. The aging process, as required by regulations, must exceed sixty days.

The new space dedicated to the production of Malpighi PGI Balsamic Vinegar of Modena marks a significant step in the path that this year we have dedicated to the entire PGI line: a complete restyling for celebrate its first ten years, reaffirming our commitment to protecting this great excellence.
The Gold Selection of our Malpighi PGI Balsamic Vinegar of Modena line recently received an important recognition : 2 gold stars from " Great Taste 2025." Along with the other locations we dedicate to our products (Tenuta del Cigno farm, showroom in Piazza Roma in Modena, Taste&Tour museum in Modena) , this new space is another step in our educational journey and free guided tours, along with the balsamic vault that houses 3,500 barrels for aging Traditional Balsamic Vinegar of Modena PDO. In the new cellar, among the aromas, colors, and varying densities of Malpighi PGI Balsamic Vinegars of Modena, visitors will be able to learn the secrets of their use in the kitchen, discovering surprising pairings ranging from risotto to gelato.