An almost lost recipe, which the Guerzoni family has always preserved: from the must reduced over direct heat for at least three days, a concentrate of flavor and sweetness is born, which is increasingly used in contemporary cuisine.
The Guerzoni grape must is made according to the ancient recipes of the peasant tradition for the preparation of the must for the sugoli (grape sauces): the must comes from the first pressing of the grapes and then cooks slowly together with their skins, in order to intensify its flavor and color; it is then pasteurized and bottled in a vacuum, without the addition of any preservative.
It is obtained exclusively from the red grapes by our company, such as Ancellotta.
