Saba Fig ''vincotto'' (literally ''cooked wine'') is the result of the reduction of the Trebbiano, Lambrusco must and figs by simmering in copper kettles over an open flame. Using the same grapes as in Balsamic, the reduction is accomplished entirely by cooking whereas, with Balsamic, the reduction is accomplished very slowly by evaporation in wooden casks. While the Saba is aged after being cooked it is ''only'' aged for two years in chestnut and oak barrels.
This sweet condiment is ideal on strong cheese, cold meat, foie gras, caviar, chocolate, puddings, fruit salad. Ideal to garnish and decorate appetizers and desserts.
The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using its own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape).