Sapa is also called “cooked grape must”. The grape must is simmered in a copper pot for 24-36 hours. When it has reduced to one third of its original quantity it is ready. The high sugar content acts as a preservative. The Sapa is a dense sweet caramel sauce with a tart aftertaste that is traditionally paired with polenta and goats cheese. It is also excellent with strawberries, and as a sauce for ice cream. In the summer it makes a delicious thirst quencher, diluted with water. In ancient times it was mixed with snow to create granita.
Must of selected white and red grapes
Storage and shelf life specifications
Keep in a cool and dry place. Do not expose to sunlight. After opening, store in a cool place
Serving size 100 g
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