INGREDIENTS: GRAPE MUST.
PROCESSING: The fresh grape must, just obtained from the pressing of the grapes, is simmered over a wood fire for about 20 hours, until it reaches a density slightly lower than that of a jam. Cooking must be rigorously slow.
The dark color is due to the use of Barbera grape must.
It is used on fresh cheeses, or as desired on polenta and to flavor meats. Excellent also for desserts.
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