Made with sheep’s milk pasteurised at 72°C, cooling at 32° – 35°C. Cheese cultures are added and mixture is left to ferment, after which rennet is added and the mixture coagulates. The curd is broken up and drained into moulds. The cheese is then brined and dried in a cold room at 6° – 8°C. The surface is treated with Sangiovese red wine and cheese is matured in a cold room at 8°C for about 30 days.