The origin of Saba is lost in the mists of time: saba has been for centuries the sugar of our ancestors, already in the ancient Roman times it was used and appreciated.
Scholars think that the tradition of making saba also gave rise to the traditional balsamic.
For our saba we select from our vineyards the grapes with the highest sugar content, we press them softly and cook the must in open-vessel boilers on direct fire for long hours, until it is reduced by well over half its initial volume, resulting in a syrupy liquid, sweet and fruity with a clean finish.