The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

The traditional Barbero chocolate meets whole hazelnuts from Piedmont: the result is a chocolate which contains all the flavour of the Asti area, a full flavour, intense, round. This chocolate contain a high percentage of hazelnuts.

Grape variety: Moscato 100%.

Tasting notes: it has a dark straw colour withamber reflections that immediately reveals wineconsistency. It is typified by a fine and intensenose with enticing scent. The bouquet offers asequence of dried fruit aromas that reminds offig, apricot and orange peel with sweet notes oficing sugar and honey. Extremely persistent tothe palate, it is not sickly-sweet, as the strongsugary residual is properly balanced with acidity.

One of the oldest liqueurs produced by the Pollio family, prepared with the malli of green walnuts grown in the lemon grove. It is a liqueur that improves with aging; characteristic is its bitter taste, typical of unripe walnut.

Piedmont hazelnut P.G.I. - the best in the world.

- Limited Edition -

An elegant and delicious gift dedicated to the person you love.
Made with Piedmont hazelnuts I.G.P., Italian honey and natural vanilla from Madagascar!

The traditional crumbly white nougat, more delicious thanks to a rich extra dark chocolate coating.

A very rich assortment composed of chocolates, nougats, truffles and pralines signed by Davide Barbero.

The white Vermouth of Turin GrandsPrix 1911 Antonio Parigi was born in the Antonio Parigi distillery in Chivasso.

The Revel Chion distillery, in collaboration with the Orsolani winery and the Bonfante company, has recovered the ancient recipe for producing this Vermouth which was born in 1870.