You can really savour the fragrance and taste the wine in our jellies. We have sourced the best local produce to bring you an “edible” wine cellar: Marzemino, Moscato Giallo. Our recipe involves the use of our wine, with the addition of sugar and pectin, a slow and long boil, so as to evaporate all the alcohol present in the wine, and give it a proper density. It is then allowed to cool and dosed in the appropriate sterilized jars.
The gelatin thus obtained maintains the delicate flavors and the typical aromas of the wine used.