It is produced by pressing ripe grapes with sugar.
The juice was traditionally cooked in copper pots or terracotta pots; materials are now generally replaced with stainless steel. Cooking takes several hours, until the restriction of the liquid to the fourth part of its original volume.
The product is then aged up to 24 months.
It looks like a purple liquid density and the viscosity is similar to that of olive oil. The taste is particularly sweet.
Cooked must
