Produced with Barolo wine, which has already completed its minimum period of ageing. The aromatization process is carried out through a cold infusion in a hydro-alcoholic solution of calisaya bark, gentian root, cardamom seeds and other minor spices, such as vanilla pods. Later, an aromatic infusion, sugar and alcohol are added to the wine so that it reaches the alcohol content of 16.5% Vol with a sugar content of 18%, which make it balanced and harmonious.
Tasting: The intense, aromatic perfume is reminiscent of the oriental spices with which it is produced. The warm, full, sweet, aromatic flavor and retronasal sensations bring to mind its fragrance. The persistent flavor leaves a pleasantly bitter finish of gentian root.