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From the vineyards of the "casa vecchia" was born the sweet wine Il Sasso di Riccardo, a wine that goes nicely with sheep cheese Conciato Romano also produced in the area of Castel di Sasso.
Packaging: glass bottle 75 cl, nr. 1 jar of clay, no. 2 cheeses from 200g ca and liquid seasoning (olive oil, wine vinegar Casavecchia, piperna and chili)
Winery: Terre Del Principe
Tasting notes: The wine has a beautiful purple color, with delicate smells ranging from fruity with hints of cherry and black cherry. The taste is characterized by good freshness supported by a softness not cloying which is enhanced with cheese like Conciato Roman.
Soil: clay and limestone rock
Vineyard location: Castel di Sasso
System: espalier Caserta with a density of 3500 plants per hectare
Harvest: Manual, between the first and second week of October
Vinification: drying on racks, pressing and fermentation in stainless steel
The Conciato Romano cheese, after years of neglect, is experiencing renewed interest today, as to be become Slow Food one of the province of Caserta and be included in the regional list of traditional products of Campania.
Ingredients: sheep milk 80%, 20% cow's milk, rennet, aromas and wine vinegar
The area of origin and production is the town of Castel di Sasso, in the northern part of the province of Caserta, and the surrounding areas (municipalities of Monte Maggiore), where - thanks to the efforts and foresight of the cheesemakers of the family Lombardi -it was picked up the ancient technique, already known to the Romans and also cited by the poet Marziale, which consists in breaking the curd by hand and then mold it and salt it dry and then subjecting the cheese thus obtained to tanning, surface treatment and maturing in earthenware jars.
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