Our cheese expresses the character and scents of the Abruzzo region: this is why I think it makes a perfect pairing with wines that are also from this area. With the smoked ricotta, I recommend Petrantoni Pecorino wine from Vittorrito, a small town in the province of L'Aquila.
I also recommend a Montepulciano d’Abruzzo Praesidium from Prezza, whose territory ends at our grazing lands: it’s a rather full-bodied wine that has many scents that mix well with those in the Brigantaccio pecorino, a cheese that’s been aged 18 months, or else with the Muffato that we also call Talebano, which is made from soured milk».
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