In the Piedmont region, cinchona calisaya bark does not only go well with the best wines, such as Barolo Chinato.
In Silvano d'Orba, this wonderful spice is infused with the Gualco family’s artisanal grappa.
| Raw material: | Red Piedmontese grape pomaces, cinchona calisaya bark. |
| Distillation method: | Piedmontese bain-marie pot still |
| Aging: | Infused for a minimum of three months in glass demijohns |
| Alcohol: | 42 % |
| Type of bottle: | 700 ml |
| Organoleptic test: | Colour: Amber with hints of dark red. |
