The concentrated mosto cotto is then cooled and placed in
large oak casks which were previously inoculated with a "mother of
vinegar", a batch of vinegar alive with a culture of aceto-bacteria. The
Saba will stay in the casks for almost 4 years, giving a deep complexity to the Saba, without converting it to vinegar.
The fruity character of Saba makes it an ideal supplement to
any dessert. Think of it as a sweet sauce in order to highlight
cheesecake, ice cream, fresh fruit and even panna cotta.