A recipe created in the 1930s by Bartolomeo Gualco.
A liqueur prepared using grappa produced from red Piedmontese grape pomaces and an infusion of 12 medicinal plants and spices.
Its preparation requires special care and good olfactory abilities, given the variety and variability of the plant infusions.
| Raw material: | Grappa produced from red Piedmontese grape pomaces, and an infusion of 12 medicinal plants and spices. |
| Distillation method: | Piedmontese bain-marie pot still. |
| Aging: | Infused for a minimum of 6 months in glass demijohns and stainless steel tanks. |
| Alcohol: | 42 % |
| Type of bottle: | 700 ml. |
| Organoleptic test: | Colour: Amber. |
