VERMOUTH DI TORINO SUPERIORE I.G.P. BIOLOGICO zenzerello liquore Available formats

Available formats

followed by refinement in the cellar at a constant temperature of around 10°C for at least 15-20 days before bottling

a guarantee of a controlled supply chain and authentic products that are an expression of the territory

Training system: Guyot

Italiamy suggests enjoying the primitive of Salento with grilled meat and peppers

VERMOUTH DI TORINO SUPERIORE I.G.P. BIOLOGICO zenzerello liquore Available formatsProduced entirely in Cuneo, an area renowned for the quality of its raw materials and artisan tradition. Production is based on a traditional method which involves slow maceration for 40 50 days, followed by refinement in the cellar at a constant temperature of around 10C for at least 15 20 days before bottling. Filtration occurs exclusively with natural methods, through refrigeration and paper filters, without the use of chemical agents. Only