This grappa is made of Nebbiolo pomace. It has an amber color, a broad, enveloping scent and hints of ripe fruit such as cherry, apricot, cocoa and vanilla.

A dark garnet red wine, full-bodied. On the olfactory analysis this wine is very elegant and pleasing, has a warm nose, toasted with hints dominated by aromas of leather, barley, coffee, strawberry jam. In the mouth it is soft and warm, thanks to sweet tannins.

The olive patè is obtained by mixing olives and olive oil. The consistency is pasty. the color is dark brown, and is characterized by an aromatic smell and a typically salty taste.

Durum wheat pasta is an artisanal product, made with our stone-ground durum wheat flour. The processing takes place according to the traditional method, it is drawn to bronze and subjected to a slow drying.

A natural homemade product obtained from the processing of farm-to-table eggplants. Aromas, garlic and chili pepper makes our white eggplants even more tasty.

This wholemeal spelt wheat pasta is an artisanal product, made with our whole spelt wheat flour, stone-ground. The processing takes place according to the traditional method, it is drawn to bronze and subjected to a slow drying.

An intense ruby red wine with a vegetal and floral scent of fresh red fruit and blackberries. On the palate, it is fresh, fruity and pleasant, dry and balanced.

Traditional Balsamic Vinegar of Modena DOP is produced by cooking and reducing the must of local grapes such as: Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta. The grapes are pressed and the must boiled until the product is halved. Then, the very valuable cooked must is cooled and later it will be decanted until winter, when it is transferred to precious wooden barrels. The Traditional Balsamic Vinegar of Modena PDO must be aged for a period of 12 years to be recognized as "AFFINATO", and more than 25 years for "EXTRAVECCHIO".