Capocollo bollicine Vinification notes: Appassimento of about

Vinification notes: Appassimento of about 3 months before destemming and gentle pressing

Italian cuisine

Dopo la presa di spuma e l’affinamento

Winemaking Notes: Manual harvest from the second week of September to the first days of October

a marked acidity and tannicity emerge

Capocollo bollicine Vinification notes: Appassimento of aboutThe capocollo produced by Agriturismo La Baita is an artisanal cured meat that embodies the authentic taste of Venetian cuisine. Made with Italian pork from local farms and enriched with traditional local spices and aromas, without the use of preservatives, this delicacy is the result of a dedication to quality and tradition. Every step of the production process is characterized by the utmost care and respect for the ancient recipes handed down from