which is useful first for absorbing the salt tanning and then for drying the air

obtained directly from the “fermentation of the must” in a small stainless steel autoclave at a controlled temperature of 15/17°C with a permanence of over 30 days

The taste is rich and very concentrated with spicy and fruity notes

Farro Integrale 500 gr

post-fermentation

Pecorino Vecchio Stampo spicchio da 0,5 kg S.V. woo_import_1 which is useful first forVecchio Stampo is a pecorino whose peculiarity is the maturation in a cave, in a humid environment that allows this cheese, with its particular processing, to refine its enveloping taste. It can be used to accompany elite dishes or be enjoyed at the end of a meal. It is recognizable by the letter P engraved on the rind. An exclusive Fratelli Petrucci.