Cooked Grape Must 500 ml – Organic Biodynamic

An almost lost recipe, which the Guerzoni family has always preserved: from the must reduced over direct heat for at least three days, a concentrate of flavor and sweetness is born, which is increasingly used in contemporary cuisine.

Commonly called Saba, it is produced by the Guerzoni family, with a now forgotten process, by cooking the grape must for at least three days, over direct heat.
The use of the Saba has very ancient origins: the first to use it were, in fact, the Romans (Sapa is actually the Latin name), as proofed by the recipes of Apicius, a renowned cook of the time.

In addition to the 500 ml bottle, it is possible to have the 250 ml bottle.

Produced in Italy