Speck Wine from il Vigneto dei Salumi is a true gem, perfect for refined palates. Not just a simple speck, but a masterpiece of artisanal ingenuity! Working with Vinappeso, it often happened in the early days that the artisanal workshop in Arbizzano di Negrar discarded the wine used in the refinements that ennoble the Giulietta or Isabella cured meats. But the artisan craft soon made itself felt, pushing Walter Ceradini and his collaborators to carry out new and surprising experiments using this very special mixture that many others would certainly have discarded. A mixture that is very different from the wine we are used to drinking, a rich nectar that preserves all the aromas and scents of the aging process, while maintaining the original aromatic and taste profile of the wine. A mixture that contains traces of salt, a characteristic that earned it the nickname Vino Cristallino. Vino Cristallino is the product of a unique processing in the world, a mixture physically composed of Amarone and Recioto but, spiritually, of knowledge, love, and madness, that is, all those ways of being that guide and inspire the work of il Vigneto dei Salumi. Speck Wine presents an immediate smoky scent to the nose, which then gives way to a harmony of freshly picked herb aromas. On the palate, the flavors and aromas of smoke, herbs, and meat aging blend with the authentic scent of Valpolicella. Speck Wine is made from the femoral muscle of the selected heavy Italian pig thigh, aged first for 12-13 months in the cellar and then subjected to salting combined with the wines of Valpolicella, Recioto, and Amarone, thanks to the delicate but distinctive presence of Vino Cristallino. Finally, Speck Wine is flavored with fresh herbs and smoked only after aging is complete.
Costs of £46.70, free from £290.00
Speck Wine from il Vigneto dei Salumi is a true gem, perfect for refined palates. Not just a simple speck, but a masterpiece of artisanal ingenuity! Working with Vinappeso, it often happened in the early days that the artisanal workshop in Arbizzano di Negrar discarded the wine used in the refinements that ennoble the Giulietta or Isabella cured meats. But the artisan craft soon made itself felt, pushing Walter Ceradini and his collaborators to carry out new and surprising experiments using this very special mixture that many others would certainly have discarded. A mixture that is very different from the wine we are used to drinking, a rich nectar that preserves all the aromas and scents of the aging process, while maintaining the original aromatic and taste profile of the wine. A mixture that contains traces of salt, a characteristic that earned it the nickname Vino Cristallino. Vino Cristallino is the product of a unique processing in the world, a mixture physically composed of Amarone and Recioto but, spiritually, of knowledge, love, and madness, that is, all those ways of being that guide and inspire the work of il Vigneto dei Salumi. Speck Wine presents an immediate smoky scent to the nose, which then gives way to a harmony of freshly picked herb aromas. On the palate, the flavors and aromas of smoke, herbs, and meat aging blend with the authentic scent of Valpolicella. Speck Wine is made from the femoral muscle of the selected heavy Italian pig thigh, aged first for 12-13 months in the cellar and then subjected to salting combined with the wines of Valpolicella, Recioto, and Amarone, thanks to the delicate but distinctive presence of Vino Cristallino. Finally, Speck Wine is flavored with fresh herbs and smoked only after aging is complete.
