Zanin 1895
Liquore Cavallina Chinata
L'Inchino
DOLCE
DEMI-SEC
SECCA
Description
Cavallina Grappa Chinata is a quinine liqueur, it is made by Grappa Cavallina Blend 4 mixed with a cinchona infusion, sugar and other ingredients that create this special recipe. With a unique fragrance, the taste refines soft and sweet sensations. By drinking it neat unmistakable hints of marasca cherry and cinchona are enhanced. It is a very versatile product also largely used as an ingredient in the kitchen.
Liquore Pluripremiato
DESTILLATA
BRUSSELS
ALAMBICCO D'ORO
ISW
ALCOHOL CONTENT
35% vol.
COLOUR
Dark amber
AFTERTASTE
Very intense
RAW MATERIAL
Grappa Cavallina Blend 4, cinchona infuse and sugar
AROMA
Cinchona, ripe red fruit, citrus and marasca cherry
SERVING TEMPERATURE
Room temperature, with ice or ice-cold
REFINEMENT
In steel tanks
TASTE
Balanced, sweet with vibes of cinchona and marasca
AVAILABLE FORMAT
Single bottle of 0,7 L
History
I don’t drink Grappa…. Many times we heard this sentence. , which would be to easy to criticize in our trade, but we didn’t. Instead, it was the spark that pushed us to invent a beverage that also non- grappa drinkers could appreciate. As a result, in 2012 we bean production of this liqueur, the alcoholic part is still the Cavallina Blend 4 grappa but it is mixed with some other ingredients that modify its taste to the point where the ‘’I don’t drink grappa’’ sayers surrender and bow before this product.
Production method
To the cinchona infusion, sugar and other distinctive secret flavours are added to the Grappa Cavallina Blend 4. This liqueur once refined it is filtered at room temperature to remove any impurities present in the infusion and then bottled.
Refinement
Cavallina Chinata, before being bottled, will mature for at least 8 months in stainless steel tanks, during which the flavour blends and balances.
How to serve it
It can be served at room temperature, with ice or ice-cold.
Accompaniments
It goes well with a variety of desserts, soaked in the cantucci biscuits, a dash in coffee or to simmer while cooking shellfish, scampi, prawns, etc..