VAL - SAINTE-MAURE DE TOURAINE AOP BERCEAU 270G (JACQUIN) spices Raw Material: Cow milk whey

Raw Material: Cow milk whey

way before even the “Gran Selezione” appellation was introduced

both as an aperitif and after dinner

Maceration of the skins in the must is carried out for about three weeks to allow the release of noble substances and colour

ready to drink that express all the characteristics of the varietal

VAL - SAINTE-MAURE DE TOURAINE AOP BERCEAU 270G (JACQUIN) spices Raw Material: Cow milk wheyIt looks like a cylinder, coated with ash and a thin layer of mould; the paste is compact, without holes, milk white in color Origin: France Raw Material: Goat raw milk produced in a traditional way in the Val de Loire Tasting: The flavor evolves with the refinement, citric and unripe with dough still crumbly in the first two weeks, it becomes more evolved in the under skin keeping a compact and dry heart. At this point, the flavour is characterized