| Standort |
Langhe - Monforte d'Alba and Barolo area |
| Klima |
Well exposed slopes generally facing south, south-west. Temperate climate, continental cold. Altitude between 150 and 550 m. a.s.l. |
| Bodenbeschaffenheit |
Sedimentary clayey-calcareous marls, interspersed with layers of Marne di sant'Agata (blue-grey colour consisting of 30% sand, 55% clay and 15% limestone) and layers of Arenarie di Diano (sand or grey-brown and yellowish sandstone) and Formazioni di Lequio (siliceous sands more or less cemented). Compact and solid soils. |
| Produktionsverfahren |
Distillation of 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. |
| Ausbau |
About 5-6 years in steel tanks. |
| Speiseempfehlung |
Alone at the end of the meal as a digestive. Interesting combination with very aged, spicy or blue-veined 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. |