Our onions are cultivated in the open field from February and picked by hand in the month of June when they are fully mature. This kind of onion is a very sweet one with an unmistakable taste. Each and every onion is washed, peeled, cut into slices and dried by using a fully natural method.
That typical technique preserves all their organoleptic qualities and keeps them crackling. Once dried they are laid to macerate in cooked grape must, which is a cooked grape must, according to an old traditional recipe typical of our land. It’s a very particular product: who loves it can’t help it!