Prelibato – White Dressing

Malpighi Prelibato – white balsamic made from pure Trebbiano must

Malpighi's Prelibato is a Condimento Bianco, a white balsamic made from 100% white Trebbiano must, aged for at least 5 years in ash wood barrels. Not a dark aceto, but an almost transparent, light balsamic with clear, dense aromatics.

The white balsamic Prelibato from Acetaia Malpighi is made from the must of white Trebbiano grapes, which is aged for at least 5 years in small ash wood barrels. The light ash wood provides fragrance and creaminess without altering its clear color. With a density of 1.22, it remains light and fluid, while being surprisingly intense in aroma.

Light, clear, with pure aromatics

It pours from the bottle almost transparently, the fragrance fine and fruity, the taste bright and lively with a delicate freshness. The absolute purest white balsamic we have ever tasted. One drop is enough to understand why.

Fruity, tangy, lively—that is how it remains on the tongue without ever becoming heavy or intrusive. Where a dark vinegar would brown a dish, Prelibato lets the colors shine and adds only freshness. Such a light, clear white balsamic is a little secret in the kitchen that many have yet to discover.

For fish, seafood, and fresh salad

Prelibato is used wherever a dark vinegar would spoil the color. It is best used raw, as it quickly loses its delicate freshness when heated. You can use it on everything from a light risotto to fruit salad without anything turning dark.

It is perfect for freshwater and saltwater fish dishes, crustaceans, mollusks, or caviar, with fresh fruit, or as a salad dressing combined with a good olive oil. A few drops are enough to bring freshness to a light-colored dish, without any dark shadows. It is also the base for the fruity Balsamo di Arancia with orange.

Five years in light ash wood barrels

For the Prelibato, the must of white Trebbiano grapes is treated gently and aged in ash wood rather than dark oak to keep it light and clear. Dark oak would discolor it, whereas light ash wood preserves its color while still imparting fragrance, structure, and a fine creaminess.

Over at least 5 years, it gains fragrance and density without losing its color. Prelibato was one of the first white condimenti ever created, born from the idea of making balsamic lighter and more versatile. Acetaia Malpighi has been producing balsamic since 1850; today, under the fifth generation with Massimo Malpighi, it manages over 3,500 barrels with vinegars in more than 70 countries.

“The taste of our balsamic is the most beautiful gift,” as Augusto Malpighi once said, and in the Prelibato, you can taste its bright counterpart. Simply remarkable.

Add only at the end to preserve the light freshness

The Prelibato is best stored in a cool, dark place; it keeps for a long time when tightly sealed. It should be added right at the end to preserve its bright freshness. It is one of our best-selling balsamics—no wonder, given its light clarity and versatility. The slender bottle also makes a delightful gift for fish lovers. If you would like to discover more, you can find other balsamic products from Acetaia Malpighi and our entire selection of light and dark Aceto Balsamico.