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Saba 250ml
Produced By: Acetaia Leonardi
in Emilia-Romagna, Italy
Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient. The Leonardi family's Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash), is cooked (cotto) in an open cauldron at 175-200°F for over 24 hours, reducing it to about a third of its original volume.
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.
Product Code
52628
Unit Size
250 ml/8.5 fl oz
Unit/Case
6
Case Weight
4.5 kg/10 lb
Unit Price
**
Case Price
**
UPC Code
7-93232-52628-7
grape must acetified
- Glaze meats and vegetables with Saba while roasting.
- Add a teaspoon to salad vinaigrettes.
- Drizzle over fresh cheese or desserts like gelato and panna cotta.
- Top Prosecco with Saba or use in mixing cocktails.
Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient. The Leonardi family's Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash), is cooked (cotto) in an open cauldron at 175-200°F for over 24 hours, reducing it to about a third of its original volume.
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.
