Baglio Gibenllina. Passimiento Nero D' Avola pork and Cerasuola olives sourced from

and Cerasuola olives sourced from the fertile groves of Sicily and Apulia

Ingredients: Pork lard

Ingredients: EXTRA VIRGIN OLIVE OIL AND SEA SALT CRACKER: WHEAT Flour

gelling agent: fruit pectin

Baglio Gibenllina. Passimiento Nero D' Avola pork and Cerasuola olives sourced fromFrappato grapes are harvested as soon as they reach maturation, ensuring that all the typical freshness remains in the must. This must is then fermented slowly in small steel tanks. Nero dAvola grapes, on the other hand, are left on the vines for a light withering and natural dehydration to occur. These grapes are late harvested and carefully placed in wooden cases. After a soft pressing, the musts are fermented at a controlled temperature. Key