Cantabrian Anchovies Spring Harvest tuscan red wine Fermentation: takes place in stainless

Fermentation: takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours

Area of Production: Montecucco

You can adjust the blade level and control the thickness of each slice from paper-thin to

The Arioli team's rigorous selection and quality protocols ensure every liter meets the exacting standards expected by those who understand that exceptional ingredients define exceptional cuisine

Cantabrian Anchovies Spring Harvest tuscan red wine Fermentation: takes place in stainlessThe Cantabrian anchovies are considered the most precious and best quality by connoisseurs; they are characterized by a firm, plump texture and their rich taste. Only the best Cantabrian anchovies, from the species Engraulis encrasicholus, can become Calvisius: caught only during Spring, produced and hand packed according to time honored methods. Upon arriving fresh to the processing facility, they are cleaned, placed in barrels with salt layer