Saba (Cooked Grape Must / Vincotto)
A thick, dark cooked-grape-must syrup made by slowly reducing pressed grape must (typically Lambrusco and Trebbiano). Sweeter and lower in acidity than balsamic vinegar, with a velvety, pourable consistency. Product of Italy.
Lush and sweet with caramelised-grape depth; notes of plum, raisin and fig, a faint balsamic tang and a smooth syrupy body.
Drizzled over aged Parmigiano, ricotta or pecorino; spooned onto vanilla gelato and fresh fruit; stirred into yoghurt; finishing roast meats, grilled vegetables and risotto; in cocktails.
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
La Famiglia
La Famiglia is an Italian specialty range built around the old farmhouse condiments of the Modena countryside. Saba (also called vincotto or mosto cotto) predates balsamic vinegar itself: freshly pressed grape must is slow-cooked down for many hours into a dark, glossy syrup, a method handed down through generations of Emilian families.
More good things.
Radiant rose-pink in the glass. Delicate, fruity sweet-and-sour aroma with red-grape lift; the palate is gently sweet and lightly tart, smoothed by oak-derived vanilla and a clean, not-too-acidic finish.
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