the temperature of the new wine is reduced to around 8° C to avoid the start of malolactic fermentation

PRODUCT CHARACTERISTICS – Type: pecorino cheese – Origin of milk: Italy – Maturing: 90 to 120 days – Crust: thick

FIRST BOTTLED HARVEST / 2003 /

0 g – Protein 26

Pecorino Lago Nero kg 2,000 ca woo_import_1 the temperature of the newPecorino Lago Nero, Aged sheep's milk cheese BRAND: Amatrice Pascoli Antichi 5. INGREDIENTS Sheep's MILK, rennet, lactic ferments, salt. Surface treated with olive oil and apple cider vinegar WITHOUT PRESERVATIVES PRODUCT CHARACTERISTICS Type: pecorino cheese Origin of milk: Italy Maturing: 90 to 120 days Crust: thick, brown in colour, with a straight edge Paste: white in colour, slightly amber near the crust, semi hard, compact consistency, without