||Honey from the dandelion flower pollen of the Roero meadows.
||Langhe - Alba area (Fraz. Como, San Rocco Seno d'Elvio, Santa Rosalia), Monforte d'Alba and Dogliani
||Well exposed slopes generally facing south, south-west. Temperate climate, continental cold. Altitude between 150 and 550 m. a.s.l.
||Clayey-calcareous sedimentary marls, interspersed with layers of sand, clay and limestone, sandstone. Compact and solid soils.
||Distillation of the marc in a continuous alembic still with water vapour heating. Subsequent fractionated distillation in two copper columns of a total of 33 dishes. The distillate obtained is about 75-80 degrees alcohol and brought to the consumption level by adding pure softened well water.
||About 2-3 years in steel tanks. After being mixed with honey, the distillate is left to rest for at least 3 months. After decantation and filtration the grappa is bottled for consumption.
||Alone at the end of a meal as a digestive. Interesting combination with very aged, spicy or herbed cheeses as well as smoked or very spicy cold cuts. Pleasant pairing with desserts, especially dark chocolate, cocoa-based desserts, dried fruit biscuits such as hazelnuts, pistachios, walnuts and almonds. and with simple dried fruit, especially sultanas, chestnuts, dates and dehydrated figs.
||Preis Distilleria Giuseppe Castelli Grappa al Miele CHF 21,22