Ingredients: raw cow's milk, animal curd in paste and salt

Maturation: 80 days

Flavour: very intense and aromatic, typical of the grape of Chianti

Conservation: in acool and dry place at temperatures between 10 and 15 °C. These temperatures help to keep unchanged the characteristics of the seasoned caciotta (creamy, fairly soft cheese). Fragrances and flavours, in this case are more pronounced. If you store it in the refrigerator, remove it at least half an hour before eating. Keep wrapped in a cloth (preferably linen or cotton).

After the usual first maturation, the cheese is covered with grape of Chianti (grape must, unfermented of local white or red grapes) and left a few weeks in old barrels.

The surface colour turns to dark purple from the dark pomace, or bright yellow from the white grapes.

It appears as a semi-hard cheese with a special flavour of grape must, it has a characteristic taste, delicate and slightly spicy, typical of the preparation and maturation mode.