sourced from vineyards at 180-250 meters above sea level. The fruit was harvested from the 10th to the 25th of September at yields of 60hl/ha. The varieties were harvested and vinified separately. A small part of the harvest undergoes carbonic maceration, the rest is either done whole berry or crushed. Macerations lasted 5-7 days. Aged 6 months in cement tanks.
|Vegetable||Chanterelle, Crimini, Funghi, Maitake|
|Dairy||Asiago, Brie, Cheddar, Hard Cheese, Manchego, Mascarpone, Parmesan, Pecorino Cheese, Soft Cheese|
|Meat||Bacon, Beef, Bresaola, Chicken, Cured Meat, Duck, Lamb, Poultry, Prosciutto, Red Meat, Salami, Turkey, Venison|