Leonardi -- Saba

Leonardi -- Saba


Acetaia Leonardi's Saba is unique. The 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 copper vat at 175-200°F for a day or two, reducing it to about a third the volume.

The concentrated mosto cotto is then cooled and placed in large oak casks which were previously inoculated with a "mother" of vinegar, a batch of vinegar alive with a culture of aceto-bacteria. The Saba will stay in the casks for almost 4 years, giving it a deep complexity without converting it to vinegar.

The fruity character of Saba makes it an ideal supplement to any dessert. Think of it as a sweet sauce in order to highlight cheesecake, ice cream, fresh fruit and even panna cotta. Sensational with Parmigiano Reggiano. Also, use for salad dressings and finishing meat. 

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250 ml