It ‘s an extract of grape which must be taken immediately after crushing before it begins to boil in the wine vat.
With 10 liters of must are obtained 2.5 liters of Saba.
The procedure is simple, you put to boil the wort low heat, stirring until the content becomes half.
Allow to cool, then boil again until halved again. You can cook saba both with white grapes that with red grapes. My grandmother made always with red grapes. This sweet and thick liquid was consumed in the winter evenings around the fireplace with “cantarelle” also called the sweet of the poor.

Extract of grape