Aged for a minimum of 12 years in wooden barrels of different capacities and essences, including cherry, oak, chestnut, juniper, ash and acacia. The history of this product dates back to at least 1046 AD, as described by the historian Donizone in his book 'Vita Mathildis' in his explanation of the nearby the castle of Canossa and the famous Countess Matilde.
An ancient condiment made from cooking Spergola, Lambrusco and Trebbiano grapes over direct heat. After stemming and crushing them, the must is immediately separated from the skins and transferred to a large cauldron which cooks slowly over 20 hours. 100 kg of grapes yields 20 liters of Saba. It can then be used to flavor ice cream and other sweets, used as a sauce for polenta or, as tradition dictates, mixed with winter snow to get a delicious ice treat.
‘Mosto cotto’ (cooked must) is the raw material from which is derived the famous Traditional Balsamic Vinegar of Reggio Emilia. It is obtained by cooking Spergola, Lambrusco and Trebbiano grapes over direct heat. After packing and stemming them, they must be immediately separated from the skins and transferred to a large kettle and cooked slowly over 12 hours. According to tradition, they then must remain in the cellar to ferment slowly over winter. In the spring they will be gradually added to the barrels of Traditional Balsamic Vinegar, helping to characterize one of most attractive and famous products in the world.