This versatile condiment—made by renowned balsamic producers Acetaia Leonardi or Modena, Italy—starts with Trebbiano and Lambrusco grapes that are cooked for 36 hours in open copper vats until it reduces by two-thirds, concentrating the grape must to a sweet syrup.

The cooked grape must is transferred to wooden casks and aged for four years. 

Leonardi Saba Mosto d'Uva Cotto 250ml

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