
Aged Pecorino for 20 months under controlled temperature and humidity, followed by an additional 4 months aging without oxygen in the historic malatestiane pits of Fosse Brandinelli, in Sogliano al Rubicone.
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Aged Pecorino for 20 months under controlled temperature and humidity, followed by an additional 4 months aging without oxygen in the historic malatestiane pits of Fosse Brandinelli, in Sogliano al Rubicone.