Cheese “drunkening”, i.e. the ageing of cheese under grape pomace, is relatively recent and takes place during grape harvesting. The production method is very similar to that of traditional Pecorino cheese. Ewe’s milk, coming from the first and second milking, is filtered and pasteurised. Coagulation takes place at 35-37°C (95-99°F) with the addition of milk yeasts and calf rennet paste. After 30 minutes, the curd is cut to rice-sized grains pieces with a “spino” (wooden stick) and cooked for 10 minutes at 40-42°C (104-108°F). The curd is then separated from the whey in mould ranging from 1,5 to 5 kg (3,30 to 11,01 lb) by applying a light hand pressing for 20 minutes. The curd is then transferred into a drying room where it is left for 3 hours at 40°C (104°F) and saturated humidity. After 3 hours, the cheese is left at room temperature for at least 12 hours before being dry salted. After salting, the cheese in aged for 3-4 months in cellars at 10-12°C (50-54°F); during this period, the cheese is turned several times. After 4 months, it is cleaned and placed under grape pomace.