Capocollo bollicine where tradition and experimentation intertwine

where tradition and experimentation intertwine in a harmonious union

Dopo la presa di spuma e l’affinamento

pistachio grains

Winemaking Notes: Manual harvest from the second week of September to the first days of October

Capocollo bollicine where tradition and experimentation intertwineThe capocollo produced by Agriturismo La Baita is an artisanal cured meat that embodies the authentic taste of Venetian cuisine. Made with Italian pork from local farms and enriched with traditional local spices and aromas, without the use of preservatives, this delicacy is the result of a dedication to quality and tradition. Every step of the production process is characterized by the utmost care and respect for the ancient recipes handed down from