Canossello, obtained from the finest part of the thigh, is well-proportioned, well marbled and with a large fat layer. On the nose, it exudes scents of cellar, seasoned meat, Parmesan cheese, butter, ripe fruit and a slight balsamic undertone. On the palate, persistent and well-balanced, there is a counterpoint of toastiness and a fruity flicker that lends an overflowing vivacity to the finish, with excellent meltiness.
