Acetaia Leonardi gently crushes grapes from their own vineyard, simmering the must in open cauldrons for over 24 hours until reduced to one-third, a sweet and syrupy liquid. This “mosto cotto” is then aged in oak barrels for four years, thickening the syrup without turning it into vinegar and deepening the complexity, a fruity character with hints of grapes, plums and raisins. This is Saba.

Saba’s hint of acidity complements both sweet and savory dishes. Used as a sauce on its own or as an ingredient, Saba’s applications in the kitchen and across menus are endless. It’s fabulous drizzled over ricotta, gelato, panna cotta, or baked pears, stirred with prosecco, in salad dressing, or glazed onto duck and shallots.

• Product of Italy
• 750 ml