Our autochthonous Nero d'Avola wine is cooked with natural pectin extracted from carubbo’s fruits to produce a sweet and aromatic jelly, perfect for the preparation of gourmet dishes.
Nero d’Avola wine, sugar. Gelling agent: pectin. Acid: citric acid.
Perfect with cheese (goat’s or fresh cow’s cheeses), second courses, side dishes as desired or in combination with sweets and desserts (panna cotta).