There are 2 products.
The muscatel grapes, which later become marcs, ripen on the hills of Castiglione Tinella, Santo Stefano Belbo, Calosso and Castigliole d’Asti. They are softly pressed and then fermented in silos. After being in the “Guillaume” discontinuous copper steam still in Angera, they are stored in new medium toasted barrique casks of Allier and Limousin oak for at least 18 months.
Amandola Nebbiolo da Barolo is produced using grape-pomace from the Barolo district. The pomace is left to drain without being previously pressed. While still full of juices and aromas, the pomace is distilled in the “Guillaume” discontinuous copper steam-still in Angera and it gives the grappa a texture enhanced by its stay in new barriques of Allier and Limousin oak for at least 18 months.