Acetaia Malpighi's roots are firmly established in a family tradition, beginning in 1850. The family's passion for the art of traditional balsamic vinegar has been cultivated through five generations. Thanks to this tradition and to their own vineyard, the Malpighis have been able to learn the ancient rules of decanting and enhancing to create a vinegar with a brilliant appearance, complex aromas, and a thick consistency: a “true balm.” By exporting its products all over the world, Acetaia Malpighi has contributed to the internationalization of Traditional Balsamic Vinegar of Modena.

Five components are essential for the production of traditional balsamic vinegar: Modena’s microclimate, hot summers and cold winters; grapes, most of which are white trebbiano; an acetaia which can be opened in the summers and closed in the winters so that the microclimate can work its wonders; barrels constructed from oak, mulberry, cherry, chestnut or juniper; and a passion and love for producing balsamics.

In autumn, the grapes are harvested, crushed, and then their liquid is filtered and placed in a vat. The liquid is brought to a boil and then simmered for an extended period of time. This liquid is called “must.” The must is removed from the vat and the filtered, and then it begins its journey through a series, or battery, of barrels. The batteries usually consist of five to seven barrels. Once a year, the vinegar is taken from the smallest, or end, barrel for bottling. That barrel is refilled from the next larger one. Each barrel is topped in succession until the largest is reached and replenished with the cooked must. There is an opening in the top of each of the barrels. This opening enhances evaporation and concentration of flavors. Over the years as the vinegar ferments and evaporates, it becomes denser in volume. At this point, it is transferred to smaller and smaller barrels in the battery. This process makes the taste richer, more complex, and more intense.

After at least 12 or 25 years of repose and topping up through the battery, a sample is taken of the vinegar to the Consortium of Producers of Traditional Balsamic Vinegar for testing by a panel of master tasters. When there are 5 to 7 samples for testing, the director convenes a panel of master tasters, none of whom have a sample being tasted. Separated by dividers and using only a candle, a spoon, and water and crackers to clear the palate, the master tasters, using a list of over 90 characteristics, begin tasting the anonymous vinegars. When finished, the master tasters discuss their individual results and arrive at a group decision as to the acceptability of each sample for bottling. Those samples failing the test are returned to the producer. Those passing are kept at the Consortium offices for bottling at which the producer must be present.

Serving Suggestions: Acetaia Malpighi products, thanks to its distinctive taste and its unmatched full-body, can enhance any dish. It is excellent on meat, fish, first courses, cheese, vegetables, and ice cream. It did, however, originate as a digestive. In fact, since medieval times, a glass of it has been taken at the end of a meal.

Remember that Aceto Balsamico Tradizionale di Modena must be used as is – never cooked with the dish, but simply added at the end of its preparation just before serving.