The Canossello, obtained from the most prized part of the leg, is well proportioned, well marbled and has a thick layer of fat. Its aroma is reminiscent of a wine cellar, mature meat, Parmesan cheese, butter, ripe fruit and a slight hint of balsamic vinegar. On the palate, it is persistent and well-balanced, with a counterpoint of toasted notes and a hint of fruitiness that gives the finish an exuberant liveliness and excellent melt-in-the-mouth texture.
