The red winemaking process is partly done with a submerged cap to extract the sweetest tannins and partly with punching down to obtain good colour extraction

da qui la definizione di “amaro puro”

on the palate it reveals itself as fine and elegant

YIELD PER HA AND PER VINE / 75 quintals / 1

an Amatriciana Kit with a vacuum-packed slice of Amatrice Guanciale

Pecorino Lago Nero mezza forma da kg 1,000 ca woo_import_1 The red winemaking process isPecorino Lago Nero, Aged sheep's milk cheese BRAND: Amatrice Pascoli Antichi 5. INGREDIENTS Sheep's MILK, rennet, lactic ferments, salt. Surface treated with olive oil and apple cider vinegar WITHOUT PRESERVATIVES PRODUCT CHARACTERISTICS Type: pecorino cheese Origin of milk: Italy Maturing: 90 to 120 days Crust: thick, brown in colour, with a straight edge Paste: white in colour, slightly amber near the crust, semi hard, compact consistency, without