A semi-matured pecorino cheese dipped in Sangiovese red wine.
In autumn, nature is painted in warm, nuanced colours. The ripe bunches of red grapes inspired farmers to create a cheese 'drunk' in red wine, which would give the product a unique taste and allow them to preserve it for the entire winter period. We still carry on this ancient tradition today, ripening our Cacio Divino by dipping it in Sangiovese red wine. This delicious sheep's milk cheese satisfies the palate with its intense grape aroma and is perfect to share at dinners with friends or as a special gift.
The terracotta barrel is available for purchase and use to enhance the point of sale.
Semi-matured cheese bathed in Sangiovese red wine, made from sheep’s milk.
- surface: thin, moist, purplish-coloured rind
- side of rind: straight, slightly convex
- texture: compact with fine eye formation
- colour: creamy white
- aroma: persistent with alcoholic notes of grapes
- flavour: sweet and savoury, with hints of wine
The culinary research and the modern conviviality, made of finger food, happy hour and dinners with friends, led to the discovery of the “game of pairing” with wine and jams.
In this game there are no rules, except those dictated by personal tastes.
HONEY and MARMELADE
Pears and fresh or caramelized figs
Aged basamic vinegard of Modena
Pears, red radish, green tomato, blackberry jam
“SAVOR” (typical jam of Romagna made by pears, quince, “Saba” and dried fruits
Acacia, chestnut, linden, thyme honey
Red Wine of medium build: Sangiovese Superiore di Romagna, Chianti classico, Barolo, Nero d’Avola
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