It starts from a cheese aged for 3-8 months from raw cow's milk. After maturation, the cheese is aged in red pomace from typical Valpolicella grapes. After this step, the cheese is vacuum packaged to complete aging for a period ranging from 2 to 8 months. The crust takes on the purplish color of the pomace and must. The color of the paste remains unchanged but takes on a very intense and particular aroma, typical.
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It starts from a cheese aged for 3-8 months from raw cow's milk. After maturation, the cheese is aged in red pomace from typical Valpolicella grapes. After this step, the cheese is vacuum packaged to complete aging for a period ranging from 2 to 8 months. The crust takes on the purplish color of the pomace and must. The color of the paste remains unchanged but takes on a very intense and particular aroma, typical.
