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The characteristic “holes” are formed during the maturation by carbon dioxide gases
Its production
It was thanks to the collaboration of the Marchesi de’ Frescobaldi and Robert Mondavi Families that came the idea of matching the roundness and softness of Merlot with the elegance and structure of Sangiovese
reminiscent of the sea
which produced a sauce very similar to today's one
VAL - EPOISSES BERTHAUT 250G (BERTHOUT) Packaging:250G The characteristic “holes” are formedCheese of ancient tradition, invented by Cistercian monks in the 16th century in the village of Epoisses, in Burgundy. Its production, almost abandoned after the Second World War, it was recovered by the cheesemaker Berthaut in 1956. The maturation lasts for 5 weeks Origin: France Raw Material: Pasteurized cows milk. Tasting: Characteristic and intense is the scent of a wet cellar, wet hay and undergrowth. The pasta is dark and inviting, sweet and
