| Standort |
Towns of Roero e Langhe, Alba, Monforte d'Alba and Dogliani (Cuneo). |
| Klima |
Exposure: South, South-West. Temperate climate, continental cold. Altitude: 150-550 m. a.s.l. |
| Bodenbeschaffenheit |
Sedimentary clay-limestone marls interlayered with sand, clay and limestone, sandstones. |
| Produktionsverfahren |
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. |
| Ausbau |
Etwa 4-5 Jahre in Stahltanks. |
| Speiseempfehlung |
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. |