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Speck Wine by il Vigneto dei Salumi is a real delicacy, perfect for refined palates. Not simply speck, but a masterpiece of artisan ingenuity! When working with Vinappeso, the artisanal workshop in Arbizzano di Negrar often discarded the wine used for ageing the Giulietta or Isabella cured meats. But craftsmanship soon made itself felt, prompting Walter Ceradini and his collaborators to conduct new and surprising experiments using precisely this particular blend, which many others would certainly have rejected. This blend is very different from the wine we are used to drinking: a rich nectar that preserves all the aromas and fragrances of ageing while retaining the wine’s original aromatic and flavour profile. It contains traces of salt, which is why it was renamed Cristallino Wine. Cristallino Wine is the result of a unique process, a blend physically composed of Amarone and Recioto but spiritually of knowledge, love and madness—all the ways of being that guide and inspire the work of il Vigneto dei Salumi. An ingredient that takes the other products in the il Vigneto dei Salumi range by the hand, creating something truly unique! Speck Wine by il Vigneto dei Salumi immediately presents smoky notes on the nose, followed by a harmony of freshly picked herb fragrances. On the palate, the flavours and aromas of smoking, herbs and meat ageing blend with the authentic fragrance of Valpolicella. Speck Wine is made from the femoral muscle of the thigh of selected heavy Italian pork, aged for 12–13 months in a cellar and then salted together with Valpolicella, Recioto and Amarone wines, enhanced by the delicate yet distinctive presence of Cristallino Wine. Finally, Speck Wine is flavoured with fresh herbs and smoked only after ageing is complete.
Price including VAT
Speck Wine by il Vigneto dei Salumi is a real delicacy, perfect for refined palates. Not simply speck, but a masterpiece of artisan ingenuity! When working with Vinappeso, the artisanal workshop in Arbizzano di Negrar often discarded the wine used for ageing the Giulietta or Isabella cured meats. But craftsmanship soon made itself felt, prompting Walter Ceradini and his collaborators to conduct new and surprising experiments using precisely this particular blend, which many others would certainly have rejected. This blend is very different from the wine we are used to drinking: a rich nectar that preserves all the aromas and fragrances of ageing while retaining the wine’s original aromatic and flavour profile. It contains traces of salt, which is why it was renamed Cristallino Wine. Cristallino Wine is the result of a unique process, a blend physically composed of Amarone and Recioto but spiritually of knowledge, love and madness—all the ways of being that guide and inspire the work of il Vigneto dei Salumi. An ingredient that takes the other products in the il Vigneto dei Salumi range by the hand, creating something truly unique! Speck Wine by il Vigneto dei Salumi immediately presents smoky notes on the nose, followed by a harmony of freshly picked herb fragrances. On the palate, the flavours and aromas of smoking, herbs and meat ageing blend with the authentic fragrance of Valpolicella. Speck Wine is made from the femoral muscle of the thigh of selected heavy Italian pork, aged for 12–13 months in a cellar and then salted together with Valpolicella, Recioto and Amarone wines, enhanced by the delicate yet distinctive presence of Cristallino Wine. Finally, Speck Wine is flavoured with fresh herbs and smoked only after ageing is complete.
