Soft pressing with de-stemming, cold maceration on the skins, followed by fermentation at controlled temperature.
Fermentation of the must without the skins at controlled temperature for one and a half weeks
Soft crushing with de-stemming, light, cold maceration followed by fermentation of the must without skins at controlled temperature
For red and white meats, game, roasts and cheeses of medium and long aging. Fermentation on the skins for 2 weeks, aged in barriques for 18/24 months long stay in the bottle
The pasta ‘Del Levante’, through many years of distribution in international markets, has made a name for itself on account of its quality.
Pasta del Levante’s Italian and Puglian origina guarantee it better aroma and taste, high nutritional value, natural color, and better output in cooking. All this is obtained through the careful selection of hard wheat durum, and by milling processes and manufacturing techniques that utilize the latest technology.
At present, pasta is the true heart of the Mediterranean diet around the world.
Copyright Made In Italy 2015