GLĀZ

Our Story

What if the best part of the wine never made it into the bottle?

Every harvest, California's vineyards produce more fresh grape juice than they can turn into wine. We take that juice — sweet, ripe, bursting with flavor — and slow-cook it for 48 hours.

The result is saba — a thick, glossy, impossibly rich drizzle the Italians have made for 3,000 years.

Ingredient

California grape must, nothing else

Hours

Slow-cooked, never rushed

3,000

Years

Of Italian tradition, now American-made

Additives

No sugar, no vinegar, no shortcuts

The Transformation

Fresh grape must

California wine grapes at peak ripeness, pressed the same day they're picked. Sweet, ripe, bursting with flavor — the raw material that Italian saba makers have used for three millennia.

Slow reduction

Gentle heat applied over 48 hours. The juice begins to deepen in color, water evaporating while sugars concentrate. No additives — just time, patience, and the fruit itself.

Rich, glossy concentration

The liquid has reduced to one-third its original volume. Deep amber gives way to darker tones. The texture becomes viscous, clinging to a spoon like liquid silk.

Finished drizzle

The GLĀZ you pour. Deep, glossy, impossibly complex — notes of fig, caramel, dried plum. Zero preservatives needed. Bottled warm, sealed, ready to change whatever you drizzle it on.

The Line

Three varietals.
Three stories.

One ingredient per bottle. Always.

Dark

Cabernet Sauvignon

Deep fig, dark caramel, and dried plum. The flagship — rich, complex, endlessly versatile.

Flagship

Bright

Chardonnay

Honey, citrus, and stone fruit. Lighter body with a golden color. Elegant and fresh.

Light Expression

Bold

Zinfandel

Jammy, peppery, with dried berry intensity. The darkest and most assertive expression.

Deepest Expression

The Process

48 hours. Nothing else.

Harvest

California wine grapes picked at peak ripeness from premier growing regions.

Press

Fresh grape juice extracted and kept pure. No fermentation, no alteration.

Reduce

Slow-cooked for 48 hours. The must reduces to one-third its volume — thick, glossy, complex.

Bottle

Bottled warm. No preservatives — natural concentration ensures 5+ year shelf life.

Pour It On

Try it on vanilla ice cream first. Then try it on everything else.

Six places to start. Infinite possibilities.

01 — Cheese & Charcuterie

The signature pairing. Over burrata or aged Parmigiano.

A dark, glossy drizzle over fresh cheese is the kind of moment people photograph before they eat. The sweet-savory complexity of saba transforms even a simple cheese plate into something memorable.

Ice Cream & Desserts

Replaces chocolate sauce and caramel with something more complex and far less ordinary.

Pizza & Flatbreads

The finishing drizzle Italian pizzerias have used for centuries.

Roasted Vegetables

Weeknight carrots become restaurant sides. The sweetness caramelizes beautifully.

Cocktails & Mocktails

A natural syrup with real depth. Better than simple syrup in every possible way.

Grilled Meats

Brush on in the last minutes. Sugars caramelize into a glossy, savory-sweet glaze.

Coming Soon