These cheese are placed in barrels and covered with a ruby sweet wine native to the Veneto region and left for about 30 days. Once removed they are covered with blueberries, blackberries, currants (also called 'red gold' for its colour and rarity) and left standing for maturing.

In this way the fruits in contact with the wet rind release all their fragrance and blend with the taste and smell of the sweet wine. The cheese has an intense flavor with a hint of the wine pleasantrly sour and with colourful streaks of bright red tending to purple.