It’s called jelly, but there is no roux, it’s not a jam, it’s not a just a sauce.
It is a reduction of wine and the sole ingredients are: wine, our 100% Tribiana Trebbiano, water and some sugar and a secret mix of spices. That’s our family recipe.
In this case, Saffron matches really well with Trebbiano ….
When boiled, the honeyed and sweet notes of the late Trebbiano harvest are enhanced … and this jelly pairs perfectly with liver terrines and soft cheeses.