Chinato Americano Cascina Tavijn
- Fortified
- Red
- Grignolino
Winemaking Information
The first step is the preparation of the extract or “concia”. This is done by leaving a mixture of chopped herbs and spices in alcohol for about 20/30 days. Then the extract is filtered and left to age for a few months. The second step is the actual preparation of the product. To make the product I mix the extract, sugar and alcohol. The last step is clarification followed by filtering which produces a clear product with long-term stability.
SO2: No sulfur added to the wine
Fining/Filtration: Filtered, Unfined
Vineyard Information
Soil Composition: Clay, Sand, Limestone
Farming: Organic (not certified)
Fun Facts: When Mauro started his tiny operation, he sourced his Grignolino from Nadia Verrua of Cascina 'Tavijn. As she struggled with tough crops and needed to keep the grapes for herself, he had to find an alternate source for his Americano. In 2019, a 100% 'Tavijn Americano was produced for the first time in about a decade. Like all vermouths, the extract contains absinthe (in this case a mixture of the Maggiore, Gentile and Pontico varieties).
Thanks to importer Louis/Dressner for details above