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Vinicola Sannazaro

Products / Concentrated Musts

Vinicola San Nazaro produces and sells white, red, dark red – rossissimo - grape juice concentrates, PGI varietal concentrated musts, grape concentrated without sulfur dioxide, concentrates for the production of balsamic vinegar and rectified concentrated must.


White, Red, Dark Red Grape Juice Concentrates

The concentrated musts are obtained by partial vacuum dehydration of grape musts.
It is possible to obtain concentrated musts that are different in colour according to the original type of must, ranging from extremely white musts to dark red musts - rossissimo, obtained by the concentration of Ancellotta grape must. This type of must may have different characteristics in terms of sugar strength, total acidity and colour intensity, upon customers’ requests.
_EM16245 CONC
ROSSO 400 SJ_ITA:
ROSSO 400 SJ_ITA.pdf
ROSSO 2500-3000 SJ_ITA:
ROSSO 2500-3000 SJ_ITA.pdf
BIANCO_ITA:
BIANCO_ITA.pdf
RGJC 400 SJ_ENG:
RGJC 400 SJ_ENG.pdf
RGJC 2500-3000 SJ_ENG:
RGJC 2500-3000 SJ_ENG.pdf
WGJC_ENG:
WGJC_ENG.pdf
CONC TINTO 400 SJ_ESP:
CONC TINTO 400 SJ_ESP.pdf
CONC TINTO 2500-3000 SJ_ESP:
CONC TINTO 2500-3000 SJ_ESP.pdf
CONC BLANCO_ESP:
CONC BLANCO_ESP.pdf

SO2 Free

This type of grape juice concentrate are obtained by dehydration of fresh musts without adding sulphur. These products can be processed only at grape harvest time and must be booked in advance.
_EM16279-conc abm

Concentrated Musts for Balsamic Vinegar

The concentrated must for Balsamic Vinegar of Modena (A.B.M.) may be heated and has a certified production chain.
Vinicola San Nazaro has been working together with the companies producing PGI ABM for a long time, so that now we are able to develop high quality products characterized by a high content of dry extract and total acidity.
The whole production chain is controlled and certified by CSQA.
abm
ROSSO COTTO_ITA:
ROSSO COTTO_ITA.pdf
FOR VINEGAR_ENG:
FOR VINEGAR_ENG.pdf
CONC TINTO COTTO_ESP:
CONC TINTO COTTO_ESP.pdf

Deionized Grape Juice

As a result of the rectification process, these musts are deprived of all their main components except sugars. In fact, the rectified concentrated musts have a 65% sugar content.
They can be used to increase the alcoholic strength of wines and to sweeten sparkling wines. They may also be used as a sugar substitute in food industry.
rettificato