Sapa is a highly concentrated cooked must of very ancient origins, dating back to the time of the Roman Empire. Our Sapa is made by prolonged, slow cooking of the must until it is reduced by about 70 percent. The grapes used come from our own vineyards and are, primarily, sangiovese and trebbiano, with nothing else added. The result is a non-alcoholic, sweet syrup with a pleasantly bitterish aftertaste and intense aromas of caramel and honey. It is an excellent condiment for cheese, ice cream, strawberries and fruit salads, and is used in sauces and in the preparation of traditional desserts.