To produce cooked grape must, the must is boiled at 80°C for at least 36 hours, reaching a density of 31 degrees Baume, measuring density and sugar content. Cooked grape must, also known as "Saba," has been used for centuries to sweeten seasonal recipes like Emilian Christmas bread and pumpkin cake. Slow cooking concentrates sugars and aromas, offering a surprisingly sweet flavor.

It's a refreshing beverage and a natural dietary supplement rich in minerals. Emilian farmers have been making it for centuries after the grape harvest. Saba is also the foundation of Balsamic Vinegar of Modena IGP and Traditional Balsamic Vinegar of Modena DOP 12 and 25 years.