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Grape: Sangiovese
Its production
Characterized by a mild flavour
because it is much softer to the palate
It was thanks to the collaboration of the Marchesi de’ Frescobaldi and Robert Mondavi Families that came the idea of matching the roundness and softness of Merlot with the elegance and structure of Sangiovese
VAL - EPOISSES BERTHAUT 250G (BERTHOUT) Packaging:250G Grape: SangioveseCheese of ancient tradition, invented by Cistercian monks in the 16th century in the village of Epoisses, in Burgundy. Its production, almost abandoned after the Second World War, it was recovered by the cheesemaker Berthaut in 1956. The maturation lasts for 5 weeks Origin: France Raw Material: Pasteurized cows milk. Tasting: Characteristic and intense is the scent of a wet cellar, wet hay and undergrowth. The pasta is dark and inviting, sweet and
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