Vinotello from il Vigneto dei Salumi is a truly unique drunk cheese! Artisan craftsmanship led Walter Ceradini and his collaborators to conduct 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 flavor 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 process in the world, a blend physically composed of Amarone and Recioto but spiritually of knowledge, love, and madness—that is, all the 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 collaboration between cheese producers from the mountainous territory of Verona, the Lessinia, and il Vigneto dei Salumi. These dairies produced a product destined for the artisanal laboratory in Arbizzano di Negrar, a cheese made following a special process that makes it suitable for further aging in Vino Cristallino. The scent of the curd blends with the sweet and slightly sour notes 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 sourced from cows in the Verona area. The fresh caciotta is immersed for 40-50 days in Vino Cristallino, thus creating a truly unique drunk cheese, to be eaten and drunk at the same time.
Costs of £46.70, free from £290.00
Vinotello from il Vigneto dei Salumi is a truly unique drunk cheese! Artisan craftsmanship led Walter Ceradini and his collaborators to conduct 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 flavor 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 process in the world, a blend physically composed of Amarone and Recioto but spiritually of knowledge, love, and madness—that is, all the 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 collaboration between cheese producers from the mountainous territory of Verona, the Lessinia, and il Vigneto dei Salumi. These dairies produced a product destined for the artisanal laboratory in Arbizzano di Negrar, a cheese made following a special process that makes it suitable for further aging in Vino Cristallino. The scent of the curd blends with the sweet and slightly sour notes 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 sourced from cows in the Verona area. The fresh caciotta is immersed for 40-50 days in Vino Cristallino, thus creating a truly unique drunk cheese, to be eaten and drunk at the same time.
