Acetaia Leonardi Saba—a rich, syrupy reduction of Trebbiano and Lambrusco grape must—is a testament to tradition and craftsmanship. Grown on the Leonardi family's seven-hectare estate, these grapes undergo gentle crushing before the mosto is coarsely filtered and slow-cooked in open cauldrons at 175-200°F for over 24 hours, reducing to a third of its original volume. The result is a pure, velvety nectar with a fruity depth, raisin-like sweetness, and a touch of acidity that enhances both sweet and savory dishes. Its culinary possibilities are boundless.
