Made with fresh sheep’s milk, natural rennet, selected milk enzymes and Volterra salt. Produced only during the red wine mark season, it is matured for 40 – 45 days starting from mid-October till early December.
When ready, it is removed from the wine marc, left to dry and then prepared for sale.
It has a white interior, a somewhat soft texture and a very strong scent of red wine.
It has the unmistakable, very special and savoury flavour of good wine.
Pairings: Delicious alone or accompanied with cold cuts and vegetables.