| Origin |
Towns of Roero e Langhe, Alba, Monforte d'Alba and Dogliani (Cuneo). |
| Climate |
Exposure: South, South-West. Temperate climate, continental cold. Altitude: 150-550 m. a.s.l. |
| Soil composition |
Sedimentary clay-limestone marls interlayered with sand, clay and limestone, sandstones. |
| Production technique |
Distillation of the pomace in a continuous still with steam heating. Subsequent fractional distillation in two copper columns of a total of 33 dishes. The distillate obtained is approximately 75-80 alcoholic degrees, and fresh water is added. |
| Ageing |
About 4-5 years in steel tanks. |
| Pairing |
To be enjoyed at the end of a meal as a digestive. Interesting combination of very aged, spicy or blue-veined cheeses and smoked or very spicy cold cuts. Pleasant pairing with desserts, especially dark chocolate, cocoa-based desserts, and dried fruit biscuits such as hazelnuts, pistachios, walnuts and almonds. It also pairs with simple dried fruit, especially sultanas, chestnuts, dates and dehydrated figs. |