The Abruzzo grape must is one of those recipes I had never made, and in fact, I had to ask my mother for help to make it. It seems that my grandmother used to make it often during the grape harvest period, but I didn’t actually remember this at all.
Since last year, I’ve been thinking about making the grape must because I have a Christmas recipe in mind and many other recipes that require this must.
It is made exclusively with Montepulciano d’Abruzzo grapes. You obtain this must by crushing the very ripe grapes and then filtering the juice that comes out.
Alternatively, if wine is made at home in your cellars, when the grapes are pressed and the liquid comes out, you can take a nice 5-liter jug at that moment and start the preparation at home.
The Abruzzo grape must is one of those products recognized by the Ministry, and there cannot be any imitations.
It takes some time to make because it needs to be boiled, and it takes at least 3 hours to obtain the finished product.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
So follow my instructions and make the grape must with this truly exceptional grape.
Approx. kcal 30 per 2 tablespoons
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 1.3 quarts
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Summer, Fall
Ingredients for making Abruzzo Grape Must
- 5 quarts must from the first pressing
Tools
- 1 Stainless steel pan
- 1 Glass bottle
Preparation of Abruzzo Grape Must
As mentioned before, there are two ways to obtain the liquid to start the process. I took the liquid directly from the first wine processing, took 5 quarts, poured them into a nice large stainless steel pan, and put it to boil over medium-low heat until the volume is reduced by about ¼.
From 5 quarts, it yields about 1 quart to 1.3 quarts. It will take at least 3 hours, stirring from time to time.
Once boiling is complete, transfer the liquid to another smaller pan and let it cool. You can also cool it in the boiling pan, but by changing its place, it will cool faster.
When it has cooled sufficiently, transfer the liquid into the bottle, and you’ll see that as it cools, it will become thick and full-bodied.
Seal the bottle well and store it; it will keep for years if every time you use it you close the bottle tightly.
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