It is called hard, salty, dried. After being “ricotta”, the drying and curing process begins, which can last up to 15 days. Have you ever tasted it? We have 3 variants!
Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!
Produced only with whey and milk, the origins of ricotta are very ancient and date back to the times of Egyptians and Sumerians. In the Middle Ages it "disappeared" for a while, only to be brought back into vogue by none other than Saint Francis!
Did you know that butter is a dairy product and not a cheese? We only produce centrifuge butter, using a traditional churn, which is handed down from generation to generation.
Did you know that butter is a dairy product and not a cheese? We only produce centrifuge butter, using a traditional churn, which is handed down from generation to generation.
100% Biancolella, the nose is intense, broad and fruity with notes reminiscent of the sweetness of pear pulp and ripe apricot, combined with a background of almond flowers and delicate floral sensations perfectly integrated with the current of balsamic aromas of oak in which it matured. On the palate it is dense and enveloping, persistent and balanced, particularly harmonious and full-bodied in its minerality. It goes well with first courses based on seafood, fried fish and white meats. Also excellent in combination with mushroom-based dishes.
Traditional classic method - Extra Brut 50% Forastera 50% Biancolella. Very fine and elegant perlage. Wide, inviting bouquet of particular finesse and complexity. There are aromas that taste of warm bread crust, dried apricots and wild herbs. On the palate it is complex and elegant at the same time with a slightly almond note. It goes well as an aperitif and goes well with dishes based on shellfish, oysters, delicately prepared seafood and raw seafood.
80% Aglianico and 20% Piedirosso, extremely pleasant wine thanks to its freshness. The nose is fruity, fresh with notes of wild strawberries, blueberries and white flowers. The freshness is confirmed on the palate, it is soft and velvety, moderately acid and fruity. A wine of great pleasure, summery, with ample possibilities for pairing. Excellent as an aperitif with small delicacies, paired with crustaceans and delicate fish, also ideal paired with pizza or buffalo mozzarella. Awards received: Berebene Gambero Rosso 2016 quality / price award
40% Piedirosso and 60% Aglianico. The initial impact, of great intensity and elegance, releases fruity and herbaceous sensations. The olfactory range ranges from red berry fruit such as sour cherry, blackberry, black currant, to herbaceous, all melted into a reminder of barely perceptible wood toasting. Ethereal, fine, on the palate it is important, with great personality and good body, ample and pleasant, long in the finish to confirm and expand the olfactory sensations. Perfect when paired with grilled beef, game and game or with meat-based first courses such as Bolognese or Genovese. Also to be recommended in combination with aged cheeses and smoked cold cuts.
Piedirosso is one of the vines of sure indigenous origin, in the island of Ischia.
- Blend: 85% Piedirosso, 15% Cabernet Sauvignon
- Production area: Tenuta Monte Zunta in S. Angelo, in the municipality of Serrara Fontana at 450m sbove sea level, in the southernmost part of the Island.
