It was seven years ago that Valpolicella-based cured meat producer Walter Ceradini tried to save a culatta that was too dry by wetting it with Recioto della Valpolicella. This was the birth of Vinappeso, the marriage of two noble products: the finest pork thigh and Valpolicella wines, Amarone and Recioto, on offer in three reserve versions with different flavour nuances. The barrique-aged line Vigneto dei Salumi also offers Speckwine, Salame Valpolicella and Cotevino (cotechino with wine).
