Organic and Biodynamic Saba (Cooked Must)

we are in the Modena area in Concordia sulla Secchia, and it is here that in 1979 Felice and Iride Guerzoni took their first steps and embraced biodynamic farming from the very beginning. Years in which it was not well known and people were just starting to talk about it. So much so that to obtain the first certification they turned directly to the body in Germany, obtaining Demeter certification in 1984.

Organic and Biodynamic

We can say with certainty that this is truly not only a pioneering reality but also a unique one on the Italian scene, being the only certified one. Today it is the son, Lorenzo Guerzoni, who has taken up the baton with the same philosophy and the same passion as his parents. Biodynamic methods are followed for growing the vines. We produce our balsamic vinegar exclusively from cooked must from organic and biodynamic grapes. We add no caramel or preservatives. It is a natural condiment that we obtain from the slow cooking of fresh grape must until it is reduced to a syrup-like consistency. A dense, fragrant syrup. Saba is a product with peasant origins. It was traditionally prepared in the countryside of Emilia-Romagna, the Marche and Sardinia. It is a sweetness that recalls flavours and times gone by. Simple and noble, the result of handed-down knowledge and of the sun. For us it is important to guarantee the origin of the raw materials. To make it, the cooked grape must is left to simmer for at least three days over a direct flame. We use no preservatives or colourings. Already in use in ancient Rome, Saba (Sapa in Latin) already featured in the recipes of Apicius, one of the best-known cooks of Roman times. Only Cooked Must concentrated over an open flame. On the nose it is intense with hints of dried fruit. On the palate, sweet and smooth.