This selection of wine jellies represents some of the classic winemaking regions in Italy. Made from the finest wines, they are rich in flavor and aroma and complement fine cheeses. Gelatina di Recioto di Soave is created from the finest wine from the northeastern region of Italy. A small company is nestled in the foothills of the Alps in the Veneto region. The wine base is bright yellow in color with hints of acacia honey and wild flowers. The bouquet is harmonious and full-bodied with almond accents. Enjoy this jelly with fresh cow's milk cheeses, such as Monte Veronese or Taleggio. Gelatina di Vin Santo:Made from one of the most famous DOC wines from Tuscany, this jelly has a warm amber color. Pressed from partly dried grapes and aged in small wooden barrels, Vin Santo can be an exquisite dessert or aperitif wine. It is best with Tuscan and Sardinian pecorinos. Also a pleasing partner to foie gras. Gelatina di Marsala: From the southern Italian island of Sicily, this wine jelly carries the warmth of the hot summer sun. Fortified Marsala wine has always been made using a process called in perpetuum, which is similar to solera system used to produce Sherry in Jerez, Spain. This sweet wine is a blend of Grillo, Cataratto, Ansonia and Damaschino with the addition of distilled alcohol. This jelly is best matched with seasoned spicy cheeses, and blue cheeses with a semi-hard paste such as Stilton and Mountain Gorgonzola. Recioto della Valpolicella: This red dessert wine is produced on the hills west of Verona, in the Valpolicella area, which is also famous for Amarone wine. This wine jelly has sweet perfumes of mature cherries and it goes well with medium-aged cheeses and cheeses matured in wine. Varieties sold separately.

Click For More Details