Cantabrian Anchovies Spring Harvest tuscan red wine Fermentation: takes place in stainless

Fermentation: takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours

Crisp Almonds and Amaretto

Area of Production: Montecucco

and estate identification on the label or product page

basil and arugula

Cantabrian Anchovies Spring Harvest tuscan red wine Fermentation: takes place in stainlessThe Cantabrian anchovies are considered the most precious and best quality by connoisseurs; they are characterized by a firm, plump texture and their rich taste. Only the best Cantabrian anchovies, from the species Engraulis encrasicholus, can become Calvisius: caught only during Spring, produced and hand packed according to time honored methods. Upon arriving fresh to the processing facility, they are cleaned, placed in barrels with salt layer