This cheese takes its name from ubriaco, the Italian word for drunk. The wheels are initially ripened in maturation rooms, and then the rind is thoroughly cleaned before being transferred to the übriacatura where it is immersed in rich red Raboso IGT wine and marc. The rind takes on a deep, dusty purple hue from the wine while the paste remains pale straw yellow. It has a gentle tanginess, with a pleasant winey aftertaste.