Saba is an ancient product: for many centuries it was the sugar of our ancestors, just like honey.
Saba from La Cà dal Nôn is made according to the family tradition of cooking grape must to produce our traditional balsamic vinegars and Saba.
To produce Saba, the sweetest grapes are chosen from the vineyard. They are pressed and the must is cooked on direct heat for several hours in open vats to allow it to evaporate until the consistency becomes syrupy.
The sweetest grapes from the vineyards of La Cà dal Nôn are selected to produce Saba. They are pressed and cooked for several hours on direct heat, in vats open to the air to allow the must to evaporate until the texture becomes syrupy
Like honey, Saba can naturally crystalize. To restore Saba to a liquid state simply warm the bottle in a baine marie. After opening, it is best to keep Saba at room temperature.
Saba of La Cà dal Nôn is identified with the flower logo, which also distinguishes the sweet-sour condiments made from cooked must, called Balsabamo.
The flower logo has been used by La Cà dal Nôn since the 1960s. It is based on the logo that the grandfather of the family used when selling his fruits.
ITALIE - Modène
Bottle of 200 ml
500 ml - Format only on customer request
Brown color, syrupy consistency, sweet, typically fruity, with a pleasant touch of acidity
Ideas & Advises
The saba sugar and exalts flavors: ideal on ice, ricotta, yoghurt. To be used as a syrup for a fruit granite or for sweet and sour preparations.