Acetaia Malpighi

In October 1850 Pietro Malpighi wrote down, in a letter to his son Augusto, the recipe for a true and genuine natural vinegar. That letter is where Acetaia Malpighi begins. The recipe passed from Pietro to Augusto, to Nonna Maria, to Ermes, one of the founders of the balsamic vinegar consortium, and today to Massimo Malpighi, the fifth generation.

The acetaia sits at the gates of Modena, on the family's Tenuta del Cigno estate, where almost 3,000 barrels rest under the roof. Each one has its own wood, its own age and its own story; the oldest dates back to the Napoleonic era.

Time does the rest. From balsamic vinegar of Modena IGP to Traditional Balsamic Vinegar of Modena DOP aged 25 years and more, every bottle is the result of slow aging and patient tasting, the same work the family has done for five generations.