Acetaia Leonardi SABA 8.45 OZ

8.

This special and adaptable ingredient is created by reducing the juice and pulp of Trebbiano and Lambrusco grapes from the Leonardi family's 7-hectare estate. After a delicate pressing, the mosto is partially filtered and then cooked in an uncovered pot at 175-200 F for more than 24 hours, resulting in approximately one-third of its original size.

The majority of the concentrated mosto cotto is placed in a batteria to be aged and acidified into various balsamici. Leonardi selects a certain portion of the mosto cotto to become Saba. They age it in large oak casks for four years, thickening the syrup and giving it a deep complexity, without converting it to vinegar.

The result is a pure, sweet, syrupy expression of the Trebbiano and Lambrusco grapes. Saba has a fruity character, raisin-like sweetness, and hint of acidity that complements both sweet and savory dishes. Its uses in the kitchen are endless.

Ingredients: grape must acetified