M�rke: fATTORIE GENNARGENTU

Before reaching the table, it matures for at least 12 months in natural ventilation in Fonni, at an altitude of 1000 meters on the Gennargentu. The mountain air and the scent of its woods represent a unique and inimitable characteristic. The raw Fonni, with or without bone, also owes to its environmental conditions the pleasant consistency of the cut and its perfect balance of flavors.