Drunk cheeses

The wealth of knowledge, passion and sharing. All to hand or better still two. The first supports a glass of Capo di Stato and the second one a slice of cheese aged in the wine, became a myth.Cuddled vineyards and cows at mountain pasture. So the wine Capo di Stato delights our taste only of the best years:it was born from the selection of historical vineyard of 1964 consisiting of 100 plants,where the microclimate of Montello gave a strong peculiarity. The Earl Loredan after some years of production of great value wine,began in the sixties to realize a special reserve of Rosso of Venegazzù,creating a delicious wine produced as limited and numbered edition,that reached a great demand all over the world (as first admirers had some Capi di Stato, in particular The French President Charles de Gaulle). The Capo di Stato cheese is produced with high mountain raw cow’s milk. For this unique reserve the minimum ageing is of 24 months.It is aged thanks to the immersion in the grapes of Venetian prestigious wine. The final result is a cheese that hides its real essence, elegance and balance only to the abstracted people. The wheels at the end of this long process will be vacuum packed and put into a cotton bag that protects them