Acetaia Malpighi Platinum IGP – High-Density Balsamic Vinegar of Modena, Aged 25+ Years

Profoundly rich, velvety, and exceptionally refined, Acetaia Malpighi Platinum IGP represents the pinnacle of Modenese balsamic craftsmanship. Made with an extraordinary 90% aged grape must and just 10% unaged wine vinegar, this balsamic achieves a naturally thick, glossy, almost syrup-like texture — the hallmark of a true long-aged balsamic.

Aged for more than 25 years in a succession of wooden barrels, Platinum IGP develops extraordinary depth: bold notes of ripe cherry, plum, cooked grape, caramelized fruit, and a warm, lingering finish. With no added caramel, no thickeners, no preservatives, and no artificial additives, this balsamic is a pure expression of the Malpighi family’s heritage — a fifth-generation acetaia operating since 1850.

Taycte/MySapori is proud to offer one of the most luxurious and rare high-density IGP balsamics available in the U.S. market — a finishing vinegar worthy of fine dining and gourmet home cooking.

Why It Stands Out

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

• 90% aged grape must / 10% wine vinegar — exceptional concentration

• Aged 25+ years in traditional oak, chestnut, and cherry barrels

• Naturally thick, glossy texture (Density 1.36)

• No caramel, no colorants, no thickeners, no preservatives

• Clean-label, fully natural & artisan-crafted

• Estate-grown Trebbiano & Lambrusco grapes

• One of the densest and most premium IGP balsamics available

• Imported in limited quantities for U.S. customers seeking true Modenese excellence

This is balsamic for connoisseurs — opulent, layered, and unforgettable.

Organoleptic Profile

• Appearance: Clear, glossy, syrup-like

• Color: Intense dark brown

• Fragrance: Round, full, warm, elegant

• Flavor: Velvety, well-balanced, deeply fruity

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

• Density: 1.36 (luxuriously viscous, naturally thick)

Aged complexity with perfect harmony between sweetness and acidity.

Why This Product Is Rare in the U.S.

Most U.S. “balsamic vinegars” are:

• artificially thickened

• colored with caramel (E150)

• sweetened with sugar

• made from wine vinegar blends

• aged for months, not decades

• produced outside Modena

Malpighi Platinum 25-Year IGP is:

• authentically grown, produced, aged, and bottled in Modena

• made from cooked grape must aged for decades

• thickened only by time, never additives

• produced by a fifth-generation family acetaia

• protected under IGP standards

• one of the rarest long-aged IGP balsamics imported to the U.S.

This makes Taycte/MySapori one of the only retailers in America offering this level of quality and authenticity.

How to Enjoy (Always as a Finishing Touch)

Use sparingly — a few drops are enough to transform a dish:

• Parmesan flakes & pears

• Burrata, mozzarella, caprese

• Fresh strawberries & vanilla gelato

• Risotto (Parmigiano, truffle, mushroom)

• Beef, tuna, or swordfish carpaccio

• Foie gras

• Grilled or roasted vegetables

• Seared scallops or sashimi

• Pumpkin flowers or fried vegetables

• Roasted meats or game

Flavor profile: rich fruit depth, warm wood notes, silky sweetness, gentle acidity, long-lasting finish.

About Acetaia Malpighi

Founded in 1850, Acetaia Malpighi is one of Modena’s oldest and most respected balsamic houses. The Malpighi family controls each step — from cultivating Trebbiano and Lambrusco grapes in their own vineyards, to cooking the must, fermenting, aging, and bottling on the estate.

Their philosophy remains unchanged after five generations:
To produce genuine, natural vinegar using only estate-grown grapes and traditional methods.

Every bottle of Platinum IGP reflects more than 150 years of Modenese tradition preserved with integrity and craftsmanship.