Vinotello from il Vigneto dei Salumi is a truly unique drunk cheese! The artisanal craft led Walter Ceradini and his collaborators to carry out new and surprising experiments using the special blend obtained from the aging process of the Giulietta or Isabella cured meats, which many others would have certainly discarded. This blend 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. It contains traces of salt inside, a characteristic for which it was nicknamed Vino Cristallino. Vino Cristallino is the product of a unique processing method in the world, a blend 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. An ingredient that takes the other products of the line by the hand, creating something truly unique! Vinotello is born from the meeting between the work of cheese producers from the mountainous territory of Verona, the Lessinia, and that of il Vigneto dei Salumi. These dairies have packaged a product destined for the artisanal laboratory in Arbizzano di Negrar, a cheese produced following a particular process that makes it suitable for further aging in Vino Cristallino. On the nose, the scent of the curd blends with the sweet and slightly sour note of Vino Cristallino. On the palate, the sweet taste of milk is accompanied by the pleasant saltiness of Vino Cristallino. Vinotello is a fresh caciotta made from cow's milk produced with milk from cows of the Verona area. The fresh caciotta is immersed for 40-50 days in Vino Cristallino, thus giving a truly unique drunk cheese, to be eaten and drunk at the same time.
Shipping costs £40.16, free over £249.40
Vinotello from il Vigneto dei Salumi is a truly unique drunk cheese! The artisanal craft led Walter Ceradini and his collaborators to carry out new and surprising experiments using the special blend obtained from the aging process of the Giulietta or Isabella cured meats, which many others would have certainly discarded. This blend 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. It contains traces of salt inside, a characteristic for which it was nicknamed Vino Cristallino. Vino Cristallino is the product of a unique processing method in the world, a blend 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. An ingredient that takes the other products of the line by the hand, creating something truly unique! Vinotello is born from the meeting between the work of cheese producers from the mountainous territory of Verona, the Lessinia, and that of il Vigneto dei Salumi. These dairies have packaged a product destined for the artisanal laboratory in Arbizzano di Negrar, a cheese produced following a particular process that makes it suitable for further aging in Vino Cristallino. On the nose, the scent of the curd blends with the sweet and slightly sour note of Vino Cristallino. On the palate, the sweet taste of milk is accompanied by the pleasant saltiness of Vino Cristallino. Vinotello is a fresh caciotta made from cow's milk produced with milk from cows of the Verona area. The fresh caciotta is immersed for 40-50 days in Vino Cristallino, thus giving a truly unique drunk cheese, to be eaten and drunk at the same time.
