preparation

Sapa is made according to time-honoured Sardinian tradition. The must obtained from carefully selected grapes is brought to the boil and then simmered slowly for 10/12 hours on the burner.

tasting notes

Thick syrup, dark brown in colour, with delicate, complex and distinctive nose which includes honey and caramel notes together with candied fruit and chocolate.

food matches

Sapa can be used to make cakes and sweets, to add flavour or mellowness to foods, and to enhance the taste of cheese, vegetable salads, fruit salads and ice creams.

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