Cantina Privata Ortiz opens into a range of

opens into a range of aromas of cinnamon glacés and chamomile

for a minimum period of 8 years

One year before bottling

rich and complex aromas

The distillate is obtained at 75° alcohol content after appropriate discarding of heads and tails by means of columns with copper mushroom plates

Cantina Privata Ortiz opens into a range ofRAW MATERIAL From a careful selection of Piedmont pomace DISTILLATION METHOD Traditional discontinuous steam still, Carlo Bocchino method. The distillate is obtained after eliminating the heads and tails during the distillation process, using copper columns with mushroom shaped plates. REFINEMENT In stainless steel for a period of no less than six months. TASTING Transparent and crystalline color. The scent is intense and penetrating. The clean and