LINGOTTO CIOCCOLATO GIANDUIA AL LATTE CON NOCCIOLA INTERA liquore spezie e erbe The historic Pallini recipe involves

The historic Pallini recipe involves an alcohol infusion process that uses only the pulp of the morello cherries

The nose is perceived an intense bouquet of ripe fruit with a great variety of fragrances

60% of the wine ages for 12 months in French oak barriques and the remaining 40% in 30 hl Slavonian oak barrels

suitable for different types of preparations and dishes

LINGOTTO CIOCCOLATO GIANDUIA AL LATTE CON NOCCIOLA INTERA liquore spezie e erbe The historic Pallini recipe involvesAudere LACIOCCOLATA is an artisan reality rooted in Upper Piedmont. Each of his creations is based on the constant search for authenticity: the work follows artisanal processes that respect tradition and integrate harmoniously with the excellence of the territory. The production philosophy is based on a clear and rigorous rule: use only a few ingredients, the truly essential ones, always natural and selected with the utmost attention. The Gianduia