Top quality materials selected all over the world meet at La Canellese a gentle, meticulous and traditional production process. We still use an old hammer mill to crush the herbs and all the essences are cold extracted: this old production method, slow and controlled, is able to ensure the persistence of the scents and the natural richness of the extracts in each bottle.
Officinal plants are crushed by an old hammer mill into a fine powder, ready for infusion.
2. COLD EXTRACTION
Officinal plants are placed on a grid within an infuser. A hydroalcoholic solution drips slowly on them for 20 days, in a continuous cycle and at room temperature. In this way all the aromatic substances are extracted from the officinal plants, according to the traditional production method of vermouth in Piedmont.
The extract thus obtained rests for about 10 days, during which the small particles that make the liquid still cloudy can settle to the bottom of the container leaving the extract clean and ready for mixing.
Wine, alcohol and top quality sugar are blended with the extract following traditional recipes. The result is a solution containing all the ingredients.
The blend of the extract, wine, alcohol and sugar is brought to low temperature in a steel vessel: all the solid particles drop to the bottom of the tank and the solution becomes clear.
The solution passes through a panel filter (replacing the old traditional filter-bags) that
holds all the solid substances still contained in the liquid and makes the product clear, ready for the aging process.
The solution, clear and filtered, is put in in steel vessels for several months. During this aging time, the product gains body and structure.
The product is finally bottled and labelled, then it will still age a few months before being marketed and tasted.
READY TO BE TASTED!
Aromatised and fortified wines, to be sipped to whet your appetite or tasted after dinner as a bitter or as a sweet ending of the evening: come and find out what you like best!