White piedmontese wines, Moscato and Nebbiolo.
Today We figured out a new version of it after the historical recipe which is made with 46 different aromatic herbs such as flowers, plant roots, fruits and spicis. All of them are naturally extracted and mixed with the wine plus sugar and alcohol, as the tradition wants.
We suggest to serve it cold with some ice during summer time, as aperitif or after-dinner drink. During winter time you can have it as hot drink (3 teaspoon suggested). It’s naturally refreshing and thirst quenching thanks to its mixology.