For the production of this grappa, pomace from the Nebbiolo grape is used: these grapes are cultivated in the areas from which Barolo wine is obtained. The alcohol is extracted from the pomace using vapour. This vapour, full of aromas, is then sent into distillation tubes. From here, the grappa is stored in stainless steel containers and then aged in oak kegs for at least one year: it is from these kegs that the grappa gets its yellowish colour.
The proof is 42% vol.