Saba is the sweet reduction of grape must, freshly pressed juice that contains the seeds and skins of the fruit. When the must is condensed into a sweetened nectar, it’s called saba. Typically, saba is made with Trebbiano or Lambrusco grapes, harvested at the start of the wine making process.


Saba is the made from the same must as that used for balsamic vinegar, but it’s cooked down even more (to about one-third its original volume) then aged for two years in chestnut and oak barrels. The result is a sweeter, almost raisin-like flavor.


The product is often used in place of a sweetener in cooking.