| Made from |
Honey from the dandelion flower pollen of the Roero meadows. |
| 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 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 |
Interesting combination with 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. |