RED WINE

MASSUCCO CHINATO DELLA SERRA

In the Piedmont region, Nebbiolo wine is used to make an after-dinner digestif known as Chinato. The bark from the South American cinchona tree is steeped in Nebbiolo and then flavored with a variety of ingredients, depending on the producer's unique recipe. Some common ingredients of  Chinato include cinnamon, coriander, iris flowers, mint and vanilla. The resulting beverage is very aromatic and smooth.

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Production area: Castagnito, in the Roero

 

Altitude: 350 mt./slm

 

Exposure: South east

 

Earthly: Clayey sandy


Gradation: 16% vol.


Acidity: 5,1 gr. / lt.


Ingredients

Roero docg wine, alcohol, sugar, china

 calyssaia bark, cinnamon, cloves, coriander seeds,

cardamon, sweet and bitter orange peel, vanilla beans.


Optimal age for consumption: 1-10 years


Pairing: Digestive with chocolate.     

Vineyard: 100% Nebbiolo (Roero)

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Wine Characteristics

Produced by infusing wholesome aromatic plants in Roero docg wine,

following an old recipe that enhances the fragrance and energy drawn by the herbs from the earth, instilling the intoa wine of elegant balance.

Serving temperature: 18-20 ° C

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         LITTLE TULIP
The height of the body of this glass is greater and the opening is accentuated, however the size is quite small. The increased height allows a better development of complex and intense aromas of fortified wines, such as The accentuated opening makes it particularly suitable for dry fortified wines because the liquid will initially be directed towards the tip of the tongue, more sensitive to sweetness, so to better contribute to its equilibrium.

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We recommend this wine with: Dessert

In combination with with: Cakes, Cream, Confectionery, Ice Cream, Chocolate

SPECIAL RECIPE OUR CHEF

BUNET WITH SPUMA WITH HAZELNUTS

250 ml of milk 

2 egg yolks and 1 whole egg

100 gr crushed amaretti 

75 grams of sugar 

Half berry Vanilia 

1 cup coffee

1 cup of rum

50 grams of cocoa 

Caramel x line the mold

200 gr whipped cream 

50 g hazelnut paste (or nutella) 

2 sheets of gelatin 

100g amaretti

In a container whisk Everything except:
amaretti
the cream
The hazelnut paste
Isinglass
Pour the mixture into a mold with the caramel in the
Bake in a water bath at 150'C for 1 hour and let cool
We prepare the foam by dissolving in a water bath isinglass
Gently mix the glue of the grazing hazelnut paste and whipped cream
Turn the bunet and serve with hazelnut mousse.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco.

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