Saba or "sapa" has been a classic condiment of Emilian cuisine for generations. It is obtained only with grape must, cooked over a low heat for over 40 hours. At the end of cooking and bottling the product is pasteurized to make it stable. The taste is very sweet and the consistency extremely dense, similar to a syrup or molasses. Our Saba is obtained with only Lambrusco grapes from Emilia Romagna and has a high density of ≈1.35. To be combined with seasoned or soft cheeses, fruit salads, ice cream, cakes and other sweet baked products. Vol. 250 ml