The “macro-world” of the Balsamic Vinegar

Ermes and Massimo Malpighi, the fourth and the fifth generation of the Malpighi Family, founded in 1850,tell us the the “macro-world” of the Balsamic Vinegar. 
The video  was made in our location “Acetaia Malpighi Taste&Tour” in which we organize the free educational tour about Balsamic Vinegar. 


“It’s said that when you go back to the attic of the “Acetaia”, you come back child and you remember the past with great pleasure. I felt all these emotions with my son Massimo and now  i feel all these emotions with my grandchildren”

Ermes Malpighi, Master Taster “AED”, fourth generation of the historic Modenese Company “ Acetaia Malpighi”



The “macro-world” of the Balsamic Vinegar can be divided into three big categories: the Condiments, white,black and flavoured; the Balsamic Vinegar of Modena IGP; the Traditional Balsamic Vinegar of Modena DOP.


The Condiments are products in which Acetaia Malpighi puts all its know-how, expertise, research and development, as the President Massimo explains: “we only use our own grapes- the production process for the black condiments is similar to that for the Traditional Balsamic Vinegar of Modena – and you get a real elixir. They are products for daily use: Saporoso is the flagship of the Company extremely refined; Prelibato, the first white condiment, obtained from our white grape juice, centrifuged and  not cooked, aged in ash wooden barrels for long time and then filtred. A lot of small secrets that me, my father and my enologist transmit to the new generations. Prelibato is an innovative and amazing product, suitable on fish, with balsamic characteristics even if it is transparent. The Flavoured Condiments: products of the great italian heritage, the condiment with saffron, truffle and orange, we mix these ingredients and we realize alchemical recipes.    

Acetaia Malpighi produces a Balsamic Vinegar of  Modena IGP very thick and unique, like tells us the President Massimo: the recipe is very simple: cooked grape must, wine vinegar aged for a lot of years and a small quantity of wine vinegar aged for more than 10 years , mixed and left 60 days into big vats. When the  acidity is at least 6%  the CSQR certifies the product and it is possible to bottle it. Each  producer of Balsamic Vinegar of Modena IGP would also like to emphasise the importance of the ingredients : aged cooked grape must and wine vinegars aged for long time in barrique to absorb all the flavors. Our Balsamic Vinegar of Modena IGP is packed into a 250 ml glass bottle designed by me and my Staff.

This is the King of the Vinegars, a product obtained from 100% cooked grape must, a tradition that the Malpighi Family has carried on since 1850. “ We have inherited a letter from the Grandfather Augusto, dated october 1850, in which  Pietro Malpighi wrote his recipes to obtain the original and genuine natural Vinegar. This letter  is the beginning of the history of our Family, an original document that certifies our ancient tradition.  
The Traditional Balsamic Vinegar of Modena DOP is only obtained from cooked grape must, our recipe to produce it has been going on  for 5 generations .This recipe will be passed on to my childrens as my father did to me, the fifth generation  of the Malpighi Family. We have high expectations for the sixth generation!
The production of the Traditional Balsamic Vinegar of Modena DOP is a very ancient tradition. To produce the Traditional Balsamic Vinegar of Modena DOP the only ingredient we use is the grape and following the product specification it must be aged in barrels made of different type of woods for a long time. The preciousness of the vinegar depends on aging into the wooden barrel, in which the are  flavour and aromas. Into our ancient “Acetaie” there are vinegars aged for more than 150 years.