O de V - Vodka - Bergamot (100cl, 40% Alc.)

By exploiting the excellent organoleptic properties of some not-too-aromatic international and indigenous grape varieties (primarily Chardonnay, Glera, Incrocio Manzoni) and everything derived from them (wine, must, pulp, skins), a product of the highest quality was born. Distillation occurs in five phases. The first four phases aim to eliminate unwanted chemical and organic substances. In the fifth phase, using a state-of-the-art alembic, the fine aromas of the grape varieties are selected. O de V is stored for a short time at its final alcohol content, and then the distillate is run over a bed of natural charcoal and dried birch bark. Filtration is carried out in several stages: decantation, followed by sieving with linen cloths and traditional filters, micro-organic purification under electrostatic voltage, and finally, cross-flow filters, which ensure an absolutely perfect and pure product.

Citrus Bergamia / Bergamot

The origin of this citrus fruit, which most likely arose from genetic mutation of citron and bitter oranges, is unknown. What is certain, however, is that the first major bergamot plantation was established in 1750 along the coast around Reggio Calabria, where most of the world's production is still made today. The fruit is slightly larger than an orange and slightly smaller than a grapefruit, while its color is less intense than that of a lemon. O de V obtains its aroma through cold maceration, by marinating bergamot peel in high-proof vodka for 40 days. The product is then diluted with deionized and demineralized water to achieve the desired alcohol content (40%). After the product has stabilized, a three-week decantation period follows, with subsequent three-month storage in bottles.

Recommended serving temperature: 6-8° C

Pairings: ideal as an accompaniment to dishes with raw fish, sushi and sashimi, oysters, salmon, and smoked or salt-cured trout; excellent with caviar.