Saba | Leonardi
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 panna cotta. Sensational with Parmigiano Reggiano. Also use for salad dressings and finishing meats.
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.
250ml
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 panna cotta. Sensational with Parmigiano Reggiano. Also use for salad dressings and finishing meats.
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.
250ml
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 panna cotta. Sensational with Parmigiano Reggiano. Also use for salad dressings and finishing meats.
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.
250ml
