Description
Red wine
Red wine produced with Barbera grapes from the Merli vineyard.
The location and the poor soil allow this wine to reach an alcohol content up to 14 %, with a body and a color that needn’t envy a bottled Barbera wine.
Usually sold within the year, it offers all the freshness of a young wine.
% of Grape/Cépage: Barbera 100%
Color: red
Type: still
Alcool percentage: 14%
Country/Region: Piedmont – Italy
White wine
This white wine, 12.5 % vol., is produced by mixing two vine varieties: the Chardonnay and the Manzoni Bianco (a cross between Riesling and Pinot Bianco).
The Chardonnay is harvested late, while the Manzoni Bianco is maturedto its utmost.
This combination gives a good body and inebriating scents of fruits and white flowers.
% of Grape/Cépage: Chardonnay and Manzoni Bianco (grafting between Riesling e Pinot Bianco)
Color: white
Type: still
Alcool percentage: 12.5%
Country/Region: Piedmont – Italy
Vinification (Wine-making): crontrolled temperature of 18 °C.
Tomin del Barba
Depending on the seasoning it can vary from sweet to more savory. It is usually medium-aged for about 1-2 months. It has a medium-soft texture.
Ingredients
Raw goat milk, salt, rennet, milk enzymes.
Preservation
Store at 12° C.
Duration: 6 months.
Packaging: transparent paper with green label.
Nutritional Value per 100 g
| Energy | 364 Kcal 1.523 KJ |
| Fats | 29,8 g of which saturated 20,63 g |
| Carbohydrates | 2,54 g of which sugars 2,54 g |
| Proteins | 21,58 g |
| Salt | 0,75 g |
Quadrà del Barba
This cheese takes its name from its square shape. It is a cheese suitable for all needs depending on its aging; it has a decisive taste and a persistently soft cream.
It always has a strong flavor and initially a soft texture which tends to harden over time.
Ingredients
Raw goat milk, salt, rennet, milk enzymes.
Preservation
Store at 6-12° C.
Duration: 4 months.
Packaging: transparent paper with red label.
Nutritional Value per 100 g
| Energy | 364 Kcal 1.523 KJ |
| Fats | 29,8 g of which saturated 20,63 g |
| Carbohydrates | 2,54 g of which sugars 2,54 g |
| Proteins | 21,8 g |
| Salt | 0,75 g |
Caprej del Barba
This cheese is aged for 2 months. It is very soft with a broad and strong taste but delicate and balanced. Its texture is soft and enveloping.
If it is left to mature for more than two months it becomes somewhat more consistent but it remains rather complex on the palate.
Ingredients
Raw goat milk, salt, rennet, milk enzymes.
Preservation
Store at 6-8° C.
Duration: 6 months.
Nutritional Value per 100 g
| Energy | 364 Kcal 1.523 KJ |
| Fats | 29,8 g of which saturated 20,63 g |
| Carbohydrates | 2,54 g of which sugars 2,54 g |
| Proteins | 21,58 g |
| Salt | 0,75 g |
Toma del Barba
This cheese is aged for roughly 20-30 days before it is sold. Its flavor is soft and sweet; a cheese that suits all tastes.
When it is left to mature for 3-4 months it becomes more compact and acquires more complex aromas.
Ingredients
Raw goat milk, salt, rennet, milk enzymes.
Preservation
Store at 6-12° C.
Duration: 1 year.
Nutritional Value per 100 g
| Energy | 452 Kcal 1.891 KJ |
| Fats | 35,5 g of which saturated 24,63 g |
| Carbohydrates | 2,54 g of which sugars 2,54 g |
| Proteins | 30,50 g |
| Salt | 0,75 g |
Raw salami
Its average grain is reminiscent of a good salami, with flavors from the past.
The casing used is natural and no flour, or lactose, has been added to our products.
Ingredients
Pork, salt, pepper, a drop of wine and garlic. Preservative – a pinch of E252 (which is used to keep it seasoned for up to 2 years).
Cooked salami
All the classic pork parts are used when making a DECO di Moncalvo cooked salami or a Salam cheucc d’Muncalv,: neck, shoulder, thigh, loin, bacon and throat fat.
The percentages are roughly 70% lean parts and 30% fat (these percentages may vary depending on the pig’s characteristics).
The scent of freshly cooked and cooled salami is a distinctive bouquet of cooked pork, fat and spices which inhaled together fill the nasal receptors and instantly stimulate salivation.
If the scent doesn’t stimulate this sensation, it isn’t a Salam cheucc ‘d Muncalv!
There are two typical ways to serve it: classic, accompanied with a Grissia ‘d Moncalv (a type of bread from Monferrato) or in slightly thick slices, warm with potato or bean puree or a fondue of local cheeses.
Ingredients
Pork, salt, pepper, a drop of wine and garlic. Preservative – a pinch of E252 (which is used to keep it seasoned for up to 2 years).
All products are subject to natural weight loss.
