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La Nicchia Zibibbo Grape Elixir
Grown in the rich volcanic soil on the Sicilian island of Pantelleria, sweet and tangy Zibibbo grapes are traditionally used to produce raisins and dessert wine, but this rich, rosy-hued syrup distills the fruit’s distinctive taste into an easy-to-use, yet elegant format. The grapes are cooked down into a viscous reduction with just a bit of sugar, eventually yielding the drizzly consistency of maple syrup and a balanced flavor similar to that of honey spooned over quince paste or dried figs—fruity-sweet and tangy with delicate floral notes throughout.
Grown in the rich volcanic soil on the Sicilian island of Pantelleria, sweet and tangy Zibibbo grapes are traditionally used to produce raisins and dessert wine, but this rich, rosy-hued syrup distills the fruit’s distinctive taste into an easy-to-use, yet elegant format. The grapes are cooked down into a viscous reduction with just a bit of sugar, eventually yielding the drizzly consistency of maple syrup and a balanced flavor similar to that of honey spooned over quince paste or dried figs—fruity-sweet and tangy with delicate floral notes throughout.
Ingredients: fresh Zibibbo grape must (55%), sugar
Net Weight: 140 grams
Place of Origin: Italy
#changethewayyoucook
