Ingredients: To make the sapa, boil 3 litres of fresh and well filtered wine must. The sapa must boil slowly for about 18-20 hours and the foam that forms is to be removed during the first hours it boils. At the end of this process the must will reduce to about 2/3 with respect to the initial quantity. Leave to cool and conserve in bottles or jars.
Utensils:A saucepan for boiling the must, a spoon for stirring and bottles or jars for storage.
