Acetaia Cavedoni - Mosto cotto Saba Aceto Balsamico destemming and maceration of the

destemming and maceration of the grapes at 12-13 degrees centigrade for approximately 36 hours

not too elaborate meats and light first courses

Usage temperature 18°-22°C

Ideal for flavoring dishes and as an aperitif

medicinal herbs

Acetaia Cavedoni - Mosto cotto Saba Aceto Balsamico destemming and maceration of theAcetaia Cavedoni Saba cooked must Saba is a specialty of ancient origin which is obtained from the slow and prolonged cooking of grape juice (in this case Lambrusco and Trebbiano) flavored with quince fruit (apples or pears), cinnamon and cloves, until obtaining of an extremely concentrated must rich in aromas, a thick and sweet (but not cloying) syrup. An artisanal product, of great quality and territoriality, it is able to stimulate the culinary