Saba, Sapa, Vino Cotto

Saba is a preparation obtained by cooling down the freshly pressed must of Sangiovese di Romagna grapes and reducing it by cooking it to a thick dark liquid, 25% of its original volume. This liquid is mainly used for making the celebrated balsamic vinegar, but is also diluted with water to be served as a drink and used as an ingredient in some types of biscuit. Equivalents exist in Puglia, there called vino cotto (cooked wine), and in Sardinia, there called Sapa but made with a white grape variety. As a boy I remember it being poured on a snowball to have an instant sorbet.