Acetaia Malpighi Platinum IGP – High-Density Balsamic Vinegar of Modena, Aged 15+ Years

Deep, velvety, and profoundly complex, Acetaia Malpighi Platinum IGP represents one of the highest expressions of Modenese balsamic vinegar. Crafted from 80% aged grape must and just 20% fresh wine vinegar, this IGP balsamic achieves a naturally thick, syrupy consistency and an extraordinary depth of aroma and flavor.

Aged for over 15 years in a succession of wooden barrels — including oak, chestnut, and cherry — Platinum IGP develops a glossy dark hue, round fragrance, and a rich, well-balanced taste marked by notes of ripe cherry, plum, and warm wood spice. With absolutely no caramel, no thickeners, no colorants, and no additives, this is true Modenese craftsmanship in its purest form.

Taycte/MySapori is proud to offer one of Acetaia Malpighi’s most refined IGP balsamics in the U.S. — a luxurious finishing vinegar that transforms everyday dishes into culinary experiences.

Why It Stands Out

• Made in Modena, Italy by Acetaia Malpighi (est. 1850)

• 80% aged grape must / 20% wine vinegar — naturally thick & velvety

• Aged 15+ years in traditional wooden barrels

• No caramel, no added sugar, no preservatives, no artificial additives

• Naturally dense (1.34) with a glossy, syrup-like texture

• Clean label, estate-grown grapes, full Modenese traceability

• Vegan • Gluten-free • All natural

• One of the highest density IGP balsamics available in the U.S.

This is the perfect balance between luxury, tradition, and everyday gourmet versatility.

Flavor & Aromatic Profile (Organoleptic Notes)

• Appearance: Clear, glossy, syrupy

• Color: Intense dark brown

• Fragrance: Round, full, warm, aromatic

• Flavor: Velvety, well-balanced, complex sweetness with gentle acidity

• Notes: Cherry, plum, cooked grape, subtle wood spice

• Density: 1.34 — rich and naturally viscous

A balsamic that coats the palate with elegance and lingers beautifully.

Why This Product Is Rare in the U.S. Market

Most IGP balsamics in the U.S. are:

• artificially thickened with caramel

• colored with “E150”

• blended with sugar syrups

• not truly aged

• mass-produced without regional identity

Malpighi Platinum IGP is:

• barrel-aged 15+ years

• thickened only by time, never additives

• made with estate grapes (Trebbiano & Lambrusco)

• crafted entirely in Modena

• produced by a 5th-generation family acetaia

• controlled from vineyard → must → barrel → bottle

This gives Taycte/MySapori a premium competitive advantage in the U.S. gourmet balsamic category.

How to Enjoy

This luxurious balsamic should always be used as a finishing touch, never cooked:

• Parmigiano Reggiano & aged cheeses

• Pears, figs, stone fruit, berries

• Fresh strawberries or vanilla gelato

• Risotto (especially Parmigiano or mushroom)

• Carpaccio (beef, tuna, swordfish)

• Scallops, sashimi, sushi

• Foie gras

• Pancakes with squash or pumpkin flowers

• Drizzled over grilled meats or vegetables

Flavor profile: sweet, fruity depth with silky acidity — glossy, rich, and unforgettable.

About Acetaia Malpighi

Founded in 1850, Acetaia Malpighi remains owned and operated by the fifth generation of the Malpighi family. Their mission remains unchanged:
to produce real and genuine vinegars using only estate-grown grapes.

From the family vineyard to the aging rooms, every step — harvesting, crushing, cooking, fermenting, and aging — takes place on their Modena estate. This complete “earth → barrel → bottle” process ensures unmatched authenticity and purity.

Malpighi is internationally recognized as one of Modena’s leading balsamic houses, representing the highest standard of Italian balsamic artistry.