Table or wine grapes, ripe, 5 kg; oranges 1 kg.

For this recipe, end-of-season grapes (October-November), either table or wine grapes, are particularly suitable. Hang the bunches in a well-ventilated room for 10-20 days, wrapping them in a net to protect them from insects. Once the desired level of drying is reached, place them in a large bowl and press them firmly with your hands, crushing each individual grape in the mixture. Cover with a cloth and let rest for one or two days. Meanwhile, peel the cooked oranges, obtaining whole peels; remove the white part. Soak the peels for two days, changing the water several times, to remove the bitterness; then finely chop these peels, even with a quick spin in the food processor. Using a cloth, filter the must (pressing the remaining pomace again) and transfer it to a pot. Put the liquid on very low heat, add the orange peels, and boil until it reduces to about a third of its initial volume (at least a couple of hours), stirring constantly. Let cool: the sapa is ready to use.
Vincotto is used in the preparation of many Sardinian desserts, especially papassinos, pistiddu, tiliccas, and pan di sapa. It can be purchased in traditional sweet shops.