How to make it

  • Artusi's instructions are succinct:
  • Crush some superior quality white grapes (ideally they should still be on the bunch).
  • Put the grapes and their juice in a bowl, and when the whole has fermented for about 24 hours, press and filter the must though a fine muslin bag into a pot.
  • Set the must on the fire and boil it down for many hours, till it has reached the consistency of syrup, and bottle it.
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