After vinification we entrust our marcs to an historical distillery of the Casale area. They obtain the grappa, which you can find in our firm. The bunch of grapes is destemmed and the fresh marc is sent to the distillery for the accelerated fermentation, in order to get the best perfumes and aromas. The discontinuous method distillation occurs in six traditional copper stills, with direct steam and low pressure. This preserves the aromatic features of the fresh distilled marcs and its transfer to the distillate.

Raw material: 100% marc of Barbera del Monferrato.
Sensory analysis: colorless, clear and crystalline. Strong with remarkable alcoholic intensity, which tends disappearing fast. Dry, mature, strong and harmonic with long aftertaste. Intense, clean and pleasant aromas of cherry, licorice and hazelnut.
Alcoholic content: 42% vol.

After vinification we entrust our marcs to an historical distillery of the Casale area. They obtain the grappa, which you can find in our firm. The bunch of grapes is destemmed and the fresh marc is sent to the distillery for the accelerated fermentation, in order to get the best perfumes and aromas. The discontinuous method distillation occurs in six traditional copper stills, with direct steam and low pressure. This preserves the aromatic features of the fresh distilled marcs and its transfer to the distillate.

Raw material: 100% marc of Grignolino.
Sensory analysis: colorless, clear and crystalline. Strong, dry and hard with a persisting finish. Very pronounced and penetrating perfume with intense, clean and pleasant aromas of pear and peach. The sharpness of alcohol is very slight.
Alcoholic content: 42% vol.

After vinification we entrust our marcs to an historical distillery of the Casale area. They obtain the grappa, which you can find in our firm. The bunch of grapes is destemmed and the fresh marc is sent to the distillery for the accelerated fermentation, in order to get the best perfumes and aromas. The discontinuous method distillation occurs in six traditional copper stills, with direct steam and low pressure. This preserves the aromatic features of the fresh distilled marcs and its transfer to the distillate.

Raw material: 100% marc of Moscato
Sensory analysis: colorless, clear and crystalline. Involving and intense perfume, typical of the fresh harvested moscato grapes. Soft and deep taste with unmistakable fruity aromas. Delicate, sweet and persistent aftertaste.
Alcoholic content: 42% vol.

Our cinchona flavored wine comes from the meeting between one of our most particular and typical wines of the Monferrato area and a mix of spices and medicinal herbs. Traditional Piedmont production method: cold extraction and infusion of our Grignolino wine with sugar, alcohol, cinchona, gentian, bitter and sweet orange peel, wormwood and nut.

Sensory analysis: light ruby red. Warm and complex sensation. The bitter of the quinine is well balanced by the softness of sugar and by the alcohol. Flavors harmony with a fine finish because of the bitter note of the gentian. Perfume with a great aromatic complexity: cinchona and spices.
Alcoholic content: 16% vol.
Food matches: perfect and original idea for the end of a meal. A piece of 70% bitter chocolate is a sweet companion for it.
Serving temperature: recommended about 8 / 12 °C.

the aromatic freshness of the Moscato wine and the sweet scents of cooked fruit and honey: a delicate and involving nectar.

Variety: 100% Moscato.
Vinification: after several weeks drying, bunches are deprived of grapes, pressed, destemmed and macerated for the extraction of the aromatic substances. The must can successively ferment and age.
Sensory analysis: amber straw yellow with golden reflexes. Dense and structured taste; sweet but not cloying, persistent on the finish. Aromatic, overwhelming perfume, with cooked fruit and honey hints.
Food matches: fresh and mature (savory and not salted) cheese. With pastry and hazelnut/almond biscuits.
Serving temperature: Recommended about 4 / 7 °C.