Prelibato, the white balsamic condiment, Acetaia Malpighi uses the best part of the grape “Trebbiano Modenese”, the method of crushing is soft and slow. The juice obtained from this soft crushing is white, transparent and it is filtred to obtain the Prelibato White Balsamic Condiment, after this operation the juice is centrifuged to make it dense without the cooking process and aged in ash barrels for 5 years. The Malpighi family decided to use the ash wood for its delicate aroma and its clear colour.