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Another piece of tradition, expressed in a thousand ways in the infinite culinary micro-cultures of Sicily. At one time it marked the end of the harvest, because it was prepared with freshly pressed must, before fermentation began. Concentrated to lose half the weight, it welcomes the spice of cloves, Bourbon vanilla and cinnamon to become a real dessert. In our interpretation, we use the Nerello Mascalese variety, symbol of Etna viticulture. We get crunchiness by also adding the toasted grape seeds. The aromas are intense, woven into a dense texture that is a prelude to the pleasure of the palate. The sweet softness of the mustard, interrupted by the small grains that break under the teeth, is an already complete gustatory journey. Butthe use ranges from pairing with cheeses of any seasoning to garnishing salads, even better if they contain white meats. If used on a roast, it is an invitation to uncork a well-ripened Nerello Mascalese, ennobled and smoothed by adequate waiting in the cellar.