Simmered in copper kettles over an open flame, saba is the sweet reduction of grape must. It is the same must used for balsamic vinegar, except cooked down even more, to about one-third its original volume. Saba is aged for 2 years in chestnut and oak barrels. The result is a pure, sweet, syrupy expression of the trebbiano or lambrusco grape. With a full fruity character, saba's complex flavor includes raisins and plums. Use in a sweet or savory manner by drizzling over fruit salad, cheesecake, ice cream or over pork, poultry, in a vinaigrette, tossed into roasted vegetables, in sauces, or marinades.