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An infusion of chinchona (China Calissaja and Succirubra barks) is macerated for 21 days in a small amount of our classic Barolo. We then add a mixture of aromatic herbs, such as gentian roots, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and others, which all together compose our family recipe. Then, after a few weeks ageing, we add the proper amount of our classic Barolo.
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