Must. The fresh juice extracted from pressed grapes before fermentation, commonly in Puglia. May also be grape pomace, the residue of skins and pips left after pressing. It looks like balsamic vinegar but it is not so acidic. In Liguria, when wine is made, the squashed grapes sit for a few days in vats. The wine is then decanted from the vats and the grapeskins removed. The mosto is the wine at this stage, undrinkable before resting for a period of time.
