Affinato – Traditional Balsamic Vinegar of Modena DOP

Malpighi – Aceto Balsamico Tradizionale di Modena DOP – Affinato

The Aceto Balsamico Tradizionale di Modena from Acetaia Malpighi is a magnificent balsamic vinegar from Modena, Italy. A balsamic vinegar must mature for at least 12 years to be called Aceto Balsamico Tradizionale Affinato. This Aceto Balsamico Tradizionale di Modena Extra Vecchio is made from the best grapes of the Trebbiano and Lambrusco varieties, which come from the vineyards in Modena, and is processed in the traditional winery and Acetaia Malpighi in Modena.

Tradizionale – the King of Aceto Balsamico

An Aceto Balsamico Tradizionale is incomparable to any other balsamic vinegar. It is a small masterpiece made from cooked grape must from late-harvested Trebbiano grapes, stored and matured for years in many large and small vinegar barrels made of oak, chestnut, cherry, mulberry, or juniper wood.

The must for Aceto Balsamico Tradizionale is slowly cooked in open kettles until it has lost about a third of its volume. Then, the house's own mother vinegar, which has been passed down from vinegar to vinegar for centuries, is added, and the thickened, cooked must is poured into the wooden barrels of the Acetaia. Now, patience is key. Annually, the vinegars are decanted into other barrels or topped up from other barrels, because a part of the balsamic always evaporates through the pores of the wood. Over the years, it becomes increasingly complex in aroma and more concentrated, its consistency becomes thicker, and its color becomes darker.

After 12 years, the Aceto Balsamico Tradizionale di Modena DOP, after passing a quality inspection by the Consortium, which controls and guarantees the designation of origin, may be bottled as Affinato in the characteristic 100ml bottle designed by Giorgetto Giugiaro and provided with a cream-colored cap.

Using Aceto Balsamico in the Kitchen

The velvety smooth Aceto Balsamico Tradizionale shines dark brown and offers a balanced contrast between its taste components – sweet on the tongue and palate with a fine acidity in the finish. With a full, harmonious taste, it is characterized by high density and an intense and persistent aroma.

This great Aceto Balsamico can be used for seasoning and refining roast sauces, marinating fish and meat or risotto. It unfolds its best when used raw. It tastes fantastic with cooked vegetables and fresh salads and excellent with aged cheeses. The high content of natural umami excitingly enhances the taste of fresh strawberries, ricotta, and creamy ice cream.