The cheese undergo the aging process in vinasses (fermenting fruit and wine). Today, wheels of cheese are still dipped into Rabosso wine (red wine grapes) and they get the reddish purple colour, typical of cheese preserved in wine. This version is left seasoned longer than the other Ubriachi (drunken cheeses). A whole cow's milk, seasoned from 12 to 14 monts, it has a lumpy dough and a characteristic aftertaste of fermenting fruit.