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After pressing the grapes, the must is slow-cooked on a constant temperature.
By following this process a sugary juice is obtained that is perfect to serve on traditional desserts.
Cooked must is so versatile that it can also be used over polenta, to add flavor to roasts, to reduce the acidity in a tomato sauce or you can even enjoy it as a refreshing drink, just by adding water (tamarindo).
By following this process a sugary juice is obtained that is perfect to serve on traditional desserts.
Cooked must is so versatile that it can also be used over polenta, to add flavor to roasts, to reduce the acidity in a tomato sauce or you can even enjoy it as a refreshing drink, just by adding water (tamarindo).