A rebel wine for a rebel cheese
Nove Lune products, like those of Storico Ribelle, are the expression of a food production model that focuses on environmental sustainability.
Orobic products that enhance the value of technical capabilities, know-how and practices linked to nature, promote biodiversity and preserve our region.
The two companies collaborate to make it possible to find Nove Lune products at the historic Palazzo Folcher in Morbegno (SO), home of the Storico Ribelle Museum.
Touring the fascinating cellars dating back to at least the fifteenth century, you will find a space dedicated to our winery with a terracotta amphora just like those used to produce RUKH, the Orange Wine which matches perfectly with the famous local cheese owing to its great structure, rich flavor, complexity and persistence.
The contrast of sweet THEIA wine with the rich flavor of Storico Ribelle cheese creates a surprising affinity between two Lombard champions that must be tasted.
In addition to spending pleasant moments tasting in the marvelous halls, rooms and gardens of the palace, you may also purchase the products that you have enjoyed most.
Storico Ribelle
Storico Ribelle (Historic Rebel) is the name the historic makers of Bitto cheese, located on the mountain pastures of the Albaredo and Gerola valleys in the province of Sondrio, decided to give their cheese after having "rebelled" against the Bitto PDO specification that would have standardized them together with all the other cheesemakers without distinction.
As of a few years they have been unable to use the name "Bitto storico” (historic Bitto), so they decided to replace it with Storico Ribelle to differentiate themselves and continue to sell their dairy “masterpieces”. It is no coincidence that it is a Slow Food Presidium product that must be protected and appreciated.
The outstanding quality of this cheese derives from the observance of historical and traditional practices. The wheels are produced exclusively in mountain pastures at an altitude that varies between 1400 and 2000 meters. The milk, which is strictly raw, is processed immediately after milking in the traditional "calecc", meaning stone walls covered simply with a cloth. This way it is transported only for a few meters preventing dispersion of natural heat and maintaining all the nutritional properties and the original organoleptic characteristics intact.
OUR FANTASTIC CHEESE WHEELS
