Capocollo bollicine Dopo la presa di spuma

Dopo la presa di spuma e l’affinamento

Harvesting and Pressing: Hand-picked between October 10th and October 30th and milled within 24 hours

where tradition and experimentation intertwine in a harmonious union

Vinification notes: Appassimento of about 3 months before destemming and gentle pressing

to accompany delicate dishes based on fish

Capocollo bollicine Dopo la presa di spumaThe capocollo produced by Agriturismo La Baita is an artisanal cured meat that embodies the authentic taste of Venetian cuisine. Made with Italian pork from local farms and enriched with traditional local spices and aromas, without the use of preservatives, this delicacy is the result of a dedication to quality and tradition. Every step of the production process is characterized by the utmost care and respect for the ancient recipes handed down from