Discover the perfect wine for you

The Agricultural Company Pasquale Pelissero take care of its vineyards very accurately. It turns into wine only own produced grapes, finishing the wines in a very traditional way, in a 25\30 hl French durmast barrel.

In its laboratory in Genova Pexto has developed and brought to the present the historical traditional Ligurian recipes. All the Pesto Genovese variants, all of them made with high quality ingredients. A quality without any compromise: Parmigiano Reggiano cheese aged for 27 months and produced with milk coming from cows that live in mountain, first choice Italian extra virgin olive oil coming from an historical Ligurian olive oil mill, Italian walnuts, pine nuts and garlic carefully selected and finally the inimitable Genoese P.D.O. fresh basil.

The news has now become official after the experimentation organized by the Consorzio Gorgonzola in collaboration with the CREA of Lodi (research centre). Nowadays, in fact, the presence or lack of this sugar in the food has become an information of great interest for the final consumer. The lactose content in Gorgonzola has resulted to be far under ministerial limit to define a cheese "naturally lactose less" (<0,1 g/ 100g). This result has been largely been waited and supported by a research made by the Consorzio di Tutela. Up to now every company will be able to report the caption, as long as it is supported by analysis on its product, that certify the values reported by the research.