Brillat-Savarin, cow's milk, Burgundy, France - 7oz/EachBrillat Savarin is a triple cream dessert cheese that was created by cheese maker Henri Androut in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat Savarin. It is an industrial cheese produced by three dairies situated in the Ile de France region. Since classified as triple cream cheese, Brillat Savarin has a fat content of at least 75% achieved by adding rich, luscious cream to pasteurized cow's milk. Young

he has built a reputation for crafting wines that overdeliver in both quality and character

According to the motto "quality arises in the vineyard and not just in the cellar

The Madonna del Piano Riserva is a single-vineyard Brunello Riserva that Valdicava makes only in the best vintages

which is divided into two plots on a hillside with east-facing sun exposure

the final production of our cultivation was lower than expected in a normal year

There are no extraction techniques utitlized

12 months aging in stainless steel and bottle

not crushed

full malolactic fermentation before winter

Aging takes place in the Bastion they own

On the art

Though the vines are still young