Products / Concentrated Musts
Vinicola San Nazaro produces and sells concentrated white, red, dark red – rossissimo -, PGI varietal musts, desulphurized extracts, concentrates for the production of balsamic vinegar and rectified concentrated must.
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.
Download the technical sheet RED WINE 500 Download the technical sheet RED WINE 1000 Download the technical sheet RED WINE 2000 Download the technical sheet WHITE WINE
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.
Download the technical sheet SO2 FREE
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.
Download the technical sheet BALSAMIC VINEGAR
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.
