This product was created from historic recipes of the Gualco distilleries, of which there were three in the 1950s. Each of them had a similar product (Bartolomeo’s Mandamara, Duilio’s Mandorlata and Matteo’s Mandor).
Susanna, who brought the tradition of all the Gualco distillers together, took inspiration from each of these recipes, thus creating a perfect balance between the delicate taste of the sweet almonds and the sharp bitter taste of the bitter almonds.
| Raw material: | Red Alto Monferrato grape pomaces, sweet almonds, and bitter almonds |
| 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: Straw-yellow. |
