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Saba

Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient. 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 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 are 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, syrup 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. 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. 

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Last Updated: 08 January 2020

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Sweet Italian Delights to Pair with Cheese

Description

Acetaia Leonardi Saba—the sweet, syrupy reduction of Trebbiano and Lambrusco grape must—is a unique and versatile ingredient. 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 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 are 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, syrup 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. 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. 

Read More about this Product on Our Blog

Sweet Italian Delights to Pair with Cheese

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
52628 250 ml/8.5 fl oz 6 4.5 kg/10 lb 7-93232-52628-7 in small bottle
52605 500 ml/16.9 fl oz 6 9 kg / 20 lb 7-93232-52605-8 in amphora
52637 750 ml/25.4 fl oz 6 9 kg/20 lb 7-93232-52637-9 in wine bottle

Nutrition & Ingredients

Ingredients

grape must acetified

Wholesale Pricing

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