Saba, or cooked grape must, is typical of the Modena area and with a very long tradition. Also called vincotto, it is only made of cooked, concentrated grape must, has a lower acidity than aceto balsamico, with a smooth, syrup-like consistency. It is perfect for garnishing fruit and desserts, making cocktails, and dressing meat and salads. Acetaia Leonardi has been producing balsamic vinegar since the mid-19th century. They source all their grapes from their own vineyards and control every step in producing their balsamic vinegar. Grapes are picked by hand and gently pressed to prevent bitterness and the process of transforming the cooked grape juice, or grape must, into aged vinegar has been passed down from father to son for generations.