Simmered in copper kettles over an open flame, Saba di Modena is the sweet reduction of grape must. It's the same must used for balsamic vinegar, except cooked down even more, to about one-third its original volume. Saba vinegar is aged for 4 years. With a fruity character, this sweet and syrupy liquid has hints of ripe grapes, sweet plums, and raisins. Drizzle over rice, vegetables, poultry, cheesecake, on ice cream, this saba is also magical with foie gras, figs with marscapone cheese, even a robust Parmigiano-Reggiano.