Loretta Sebastiani

Loretta Sebastiani
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Fresh grapes in white wine ( Uva giulebbata al vino )

Authentic Italian recipe

difficulty: medium

time: preparation: 36 hours
cooking: about 1 hour

calories: (kCal)


  • 1 kg (2 1/4 lb) rosĂ© grapes, firm but ripe
  • 750 g (1 2/3 lb) sugar
  • Dry white wine
  • Glass jars, well washed and dried
medium difficulty
preparation: 36 hours
cooking: about 1 hour
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version (113 download).

Nutrition facts

Wash and dry gently the fresh grapes you've chosen.
Removes the berries from their stalks and cut them in half.
Using the tip of a small knife, pick out their seeds.
Arrange them in a large bowl and cover with the dry white wine.
Store for 36 hours, after covering the bowl with a cloth.
Remove the berries with a skimming ladle.
Add to the wine the same quantity of cold water and sugar. Bring to the boil; when the mixture begins boiling, lower the heat to just simmering point, cover and leave to cook until the sauce is thickened (you can taste the sauce in this way: let a sauce drop fall over a cold dish; the drop has to set quickly).
At this point add the berries and keep on cooking for about 15 minutes.
Remove the berries with a skimming ladle and arrange them in a glass jar.
Thicken the syrup for some minutes and cover the fruit in the jar with it .
Let the fruit cool and then cork hermetically.


  • - You can enjoy it as a dessert or you can garnish ice creams, puddings or Italian "panna cotta" (cooked dairy cream).

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