Our company produces natural fermented wines, with only indigenous yeasts, unrefined, coming from vineyards cultivated with the biodynamic method, as well as vegetables and cereals; and in order to achieve a full-cycle farm, we also breed Mora Romagnola pigs, and we have two sheep, wich goes around.
We have decided to join winemakers with the same philosophy we have, to share with them organization and storage, that are often very costly. From this collaboration was born Co.Vi.Bio (Consortium of Biodynamic Vineyards). Co.Vi.Bio’s partners have a shared catalog, warehouse and management, because we believe that synergy can be positive and stimulating for everyone.
Mortadella di Mora romagnola
Maiali nati a Zattaglia (RA). Cresciuti da noi allo stato semibrado. Macellati da Zivieri a Castel di Casio (BO) e trasformati secondo nostra ricetta da Negrini Salumi a Renazzo (FE).
No trippino, no zuccheri o dolcificanti in genere, no antiossidanti. (Per preservare il colore del prodotto conservarlo in pellicola alimentare)
Ingredienti: Carne di suino di mora romagnola allevati da Orsi Vigneto San Vito, vino Posca rossa, sale dolce di Cervia, Pepe nero e Bianco di Sarawak Maricha, Pepe Bianco di Claudio Corallo, Aglio di Voghiera Dop, Macis e Noce moscata Minardi, Grappa riserva Torre della Garisenda, conservante (nitrito di sodio).
Pigs born in Zattaglia (RA). Breeded in free range. Processed by Zivieri in Castel di Casio (BO) and according to our recipe by Negrini Salumi in Renazzo (FE).
No trippino, no sugars or sweeteners in general, no antioxidants. (To preserve the color of the product keep it in food film)
Ingredients: Pork meat from Mora Romagnola, Posca, Cervia sweet salt, Black and White pepper from Sarawak Maricha, White pepper from Claudio Corallo, Garlic from Voghiera Dop, Macis and Nutmeg Minardi, Grappa Torre della Garisenda reserve, preservative (sodium nitrite).