Twenty five years in the barrel. One drop on the plate.

Platinum is the top of Malpighi's IGP range: 90% aged grape must, moved through oak, chestnut and cherry barrels for more than 25 years until it reaches a density of 1.36. It pours like syrup, with nothing added to make it so. Expect ripe cherry, plum and a long, warm finish.

The details

• Maker: Acetaia Malpighi, Modena, Italy. Family run since 1850, now in its fifth generation
• Certification: Balsamic Vinegar of Modena IGP
• Composition: 90% aged grape must, 10% wine vinegar
• Aging: over 25 years in oak, chestnut and cherry barrels
• Density: 1.36, naturally syrupy
• Ingredients: cooked grape must, wine vinegar. No caramel colour, thickeners, preservatives or added sugar
• Diet: vegan and gluten free. Naturally contains sulfites
• Size: 250 ml
• Storage: room temperature, away from light
• Imported by: Taycte, Charlotte, North Carolina

How to enjoy it

A finishing touch, added after cooking and never during. Used drop by drop, one bottle lasts months.

• Flakes of Parmigiano Reggiano with pear
• Burrata, mozzarella or caprese
• Fresh strawberries and vanilla gelato
• Risotto, carpaccio or seared scallops