| Made from |
Honey from the dandelion flower pollen of the Roero meadows. |
| Origin |
Langhe - Alba area (Fraz. Como, San Rocco Seno d'Elvio, Santa Rosalia), Monforte d'Alba and Dogliani |
| Climate |
Well exposed slopes generally facing south, south-west. Temperate climate, continental cold. Altitude between 150 and 550 m. a.s.l. |
| Soil composition |
Clayey-calcareous sedimentary marls, interspersed with layers of sand, clay and limestone, sandstone. Compact and solid soils. |
| Production technique |
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. |
| Ageing |
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. |
| Pairing |
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. |
| On offer |
Price Distilleria Giuseppe Castelli Grappa al Miele € 19.14
ex VAT
|