Saba - Demeter

A part of the production of the Guerzoni vineyards is destined for the production of Sapa or Saba or cooked must.

The must is cooked for at least 36 hours at 80 C directly over direct heat, until it reaches a density of 31 Baume' (unit of measurement that describes the gradation of density and the sugar content of a solution).

Saba has been used for centuries as a sweetener in the preparation of numerous typical seasonal recipes such as Emilian Christmas bread, Sabbadoni, pumpkin pie.

Thanks to slow cooking, sugars and aromas are concentrated. The drink obtained diffuses a myriad of pleasant taste sensations, leaving a truly surprising note of sweet taste in the mouth. An excellent dissenting drink added to water.

The taste of Saba is truly unique, the peasants of Emilia use to prepare their own Saba every year after the harvest in autumn. The preparation of Saba dates back to Roman times, as testified by the Roman cook Auspicio.

Even Moses, so some argue when interpreting the Bible, used the Saba to heal himself.

Like grape must, Saba is also used in therapeutic fasts, extremely popular as a natural food supplement due to its richness in minerals.

Saba is also the most noble ingredient from which to obtain Balsamic Vinegar of Modena PGI and Traditional Balsamic Vinegar of Modena 12 and 25 years DOP.

Ideal for children, the elderly, athletes, convalescents.