| Origin |
Langhe Hills, Towns of Alba, Monforte d'Alba and Dogliani (Cuneo). |
| Climate |
Altitude: about 150-550 m. a.s.l. Exposure: South and South-West. Temperate climate, continental cold. |
| Soil composition |
Clayey and limestone interlayered with sand. |
| 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 2-3 years in steel tanks. After infusion for 45-60 days with Génèpy flowers and filtration, the distillate is left to rest for at least 4-5 months. After decantation and new filtration, the grappa is bottled for consumption. |
| Pairing |
At the end of a meal as a digestive. |