Gelatina Siciliana di Nero D'Avola - I Peccatucci di Mamma Andrea
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From whole cow's milk. About 15 days after production, the forms are immersed in fresh pomace of freshly picked black Etna grapes, where they remain for 40 to 60 days. It is produced in the months of September and October, when grape musts are fermenting in the cellar. Format: 0.6