In stainless steel tanks under vacuum and in temperature controlled conditions.
Batch method with the removal of the heads and the tails, in special artisanal batch steam stills renovated by Benito Nonino for the distillation of honey. The distillation happens very slowly to allow the volatile components, responsible for the perfumes, a proper evaporation period and subsequent condensation, in order to keep intact the precious organoleptic characteristics of the chosen honeys.
From six months to a year in stainless steel tanks.
The production of GIOIELLO®, the honey distillate, is very limited as it is strictly governed by the quality of the honey which must come from ecologically pure environments.
Transparent glass bottles (not hand-made) of 100, 350, 375, 700 and 750 ml
6 bottle cartons for 100 ml bottles
2 or 6 mixed GIOIELLO® variety bottle cartons for 350, 375, 700 and 750 ml bottles.
Single wooden cases for all sizes.
How To Serve It:
10°C or served in an iced glass with an open tulip shape.
Before tasting, Gioiello® should be allowed to rest in the glass for some minutes: on exposure to oxygen, the perfumes are enhanced and the nose/palate harmony is perfected.
When & How To:
To be savoured at any time of day it is beautifully intoxicating, the true source of pleasure. It goes particularly well with those cheeses which have great personalities, with foie gras, with dry desserts and with all desserts based on honey or ice-cream. To enhance its perfume, it can be added to sauces to accompany game, white meats and fish.