In the early 90’s we began to mature the cooked must in small casks with various sizes and different flavours. Year by year we topped it up with new cooked must. After 20 years we can offer to the consumers the patient fruit of our work. The colour is dark, almost black. It’s dense and pleasantly sweet and can be used in many ways: from condiment on Parmesan cheese, to condiment on red meat, vegetables and even as a finishing touch on magnificent ice-cream.