O de V – Chinotto – Flavoured Vodka – 1 l – 40 % vol.

For O de V, we use the outstanding sensory qualities of selected, subtly aromatic grape varieties, mainly Chardonnay, Glera and Incrocio Manzoni, and everything obtained from them: wine, must, pulp and skins. The result is a vodka of the highest quality.

Distillation takes place in five stages. The first four remove unwanted chemical and organic substances. In the fifth stage, a latest-generation alembic selects the fine aromatic compounds of the grape varieties. O de V then rests briefly at its final strength before running through a bed of natural charcoal and dried birch bark. Filtration takes several steps: decanting, sieving through linen cloths and traditional filters, microbiological purification under electrostatic voltage and, finally, cross-flow filters that ensure a perfectly pure product.

Citrus myrtifolia – Chinotto

The origin of chinotto is not entirely clear. It probably arose from a mutation of the bitter orange. The Italian name "chinotto" is said to derive from "China", from where the plant was supposedly brought to Liguria in the late 16th century. However, since there is no trace of the plant in the Far East and, with few exceptions, it is grown only in Italy, a Mediterranean origin is more likely. The ripe fruit is small, orange and flattened at both ends.

O de V Chinotto gets its aroma through cold maceration: the chinotto peel steeps for 40 days in high-strength vodka. It is then brought to 40 % vol. with deionised, demineralised water. After stabilisation come three weeks of decanting and three months of bottle ageing.

• Category: flavoured vodka with chinotto infusion, made from raw materials of wine origin
• Alcohol content: 40 % vol.
• Volume: 1 l
• Recommended serving temperature: 6–8 °C