Acetaia Leonardi Saba Balsamic Vinegar, 16.9 - Ounce

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 a deep complexity to the Saba, without converting it to vinegar. 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 even panna cotta.

• Pack of 16-Ounce
• Sealed with the white cork capsule signifying the highest level of Consorzio grading
• Viscosity of maple syrup, with an opalescent radiance
• Extremely aromatic, with flavor notes of sun-dried plums, dried herbs, and sweet, slightly tannic finish