Saba (cooked grape) Acetaia Leonardi

Description: 
Cooked grape must-based condiment aged 4 years. 

Saba Balsamic Condiment is not a true balsamic vinegar. This versatile condiment, produced by the renowned Acetaia Leonardi in Modena, starts with Trebbiano and Lambrusco grapes, which are cooked for 36 hours in open copper vats until they are reduced by two-thirds and the grape must concentrates into a sweet syrup. 

The cooked grape must is transferred to wooden barrels and aged for four years. The result is a condiment rich in notes of ripe grapes, deep caramel flavours and a hint of acidity in the finish (as it is not fermented, the acidity is lower than that of balsamic vinegar). 

How to use: 
The nuanced flavour and subtle savouriness of Saba Balsamic Dressing will elevate any dish, whether sweet or savoury. Mix it with fresh berries and spread it on vanilla ice cream for a quick and elegant dessert. Its concentrated fruit flavour is also great with game and meat: drizzle it over slices of roast duck breast, grilled quail or roast pork chops. 

Acetaia Leonardi's Saba Balsamic Condiment is the ideal accompaniment for all cheeses, from mature cheeses such as Parmigiano-Reggiano to semi-hard and blue cheeses such as Taleggio and Gorgonzola. 

Bottle to: 
250 ml - 25 cl - 0.25 lt. 

Producer: 
Acetaia Leonardi 
Patience, dedication and respect of the traditions form the basis for a sublime Balsamic Vinegar like ours Leonardi Balsamic Vinegar was born on Modena hills where the typical grape varieties of Lambrusco and Trebbiano are grown to obtain the so-called grape Must basic ingredient of our Balsamic Vinegar of Modena. From the pick-up of grapes up to the bottling the Leonardi family follows all the production phases of this ancient condiment brown and velvety very versatile magic balance of sweet and sour flavours. 

Acetaia Leonardi Srl 
Via Mazzacavallo, 62 
IT - 41043 Magreta di Formigine (MO) 
info@acetaialeonardi.it 
www.acetaialeonardi.it