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Liquore di Nocciola (Hazelnut Liqueur)
Piedmontese hazelnuts (tonda gentile delle Langhe DOP) are roasted, then partly infused with alcohol partly vacuum-distilled. Other botanicals used are Bourbon vanilla beans from Madagascar and rhubarb, alongside a selection of spices.
Hazelnut: crumbled roasted hazelnuts from Piedmont (tonda gentile delle Langhe DOP) are partly infused in water / alcohol 60% Vol and partly vacuum-distilled. We add water and sugar to make the liqueur.
The distillation of the infusion of hazelnuts,
joined by a selection of spices as rhubarb and
Bourbon vanilla beans from Madagascar,
creates a full-bodied, elegant and warm liqueur.