It is a medium-hard cheese made from seasonal sheep milk. After being pasteurized, milk ferments and rennet are added: the curd is broken to the size of a walnut. Continuing with the process, the serum is separated and is given the form to cheese, then the form is shaped with a slight stewing until pH 5.2 is reached.
It is cured for 15 days in the appropriate cells until the skin appears: after that, the cheese is soaked in the wine Sangiovese for about 7 days. This process gives the cheese its characteristic color and an exclusive taste. It is aged in a suitable place at a constant temperature.

This is an impressively flavorsome Chianti with intense aromas of cherry and raspberry with hints of exotic spice and white pepper. On the palate there is the addition of red cherry, spicy licorice, and great acidity.

One bottle: 750 ml
Country: Italy
Region: Tuscany
Sub-Region:
Main Grape: Sangiovese wine

Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

根據香港法律，不得在業務過程中， 向未成年人售賣或供應令人醺醉的酒類。