Sultanas, almonds, candied fruit, honey, flour, saba, spices
During the vendôme bunches of the best grapes are hung up to dry out in the loft's rafters, while a part of the grape-must is put on side to be used in cooking the saba, or grape-must, which will simmer for an entire day before it is ready.
The almonds, candied fruit and spices are then added, and in November the mixture is ready to be moulded into the various traditional shapes - love-hearts, rhombi and cones.
