La Salamandre Apricot (Abricots) 18% 700ml arnaud-lambert then wild-yeast fermented in concrete

then wild-yeast fermented in concrete vats

Its excellent exposure makes it an early-ripening site

grapefruit and chalk

Three of Paolo Scavino's best terroir blended together: mainly Rocche di Castiglione vineyard (in Castiglione Falletto village) blended with smaller percentages of Cannubi vineyard (in Barolo village) and Fiasco vineyard (in Castiglione Falletto village)

Ridiculously low yields mean there is not much of this marvellous red available

La Salamandre Apricot (Abricots) 18% 700ml arnaud-lambert then wild-yeast fermented in concreteDelicate and fruity, Salamandre liqueurs are made solely of fruits or plants, sugar and alcohol. They may be served as aperitifs when mixed with wine or champagne, as dessert when added to ice cream or sherbet, or enjoyed on their own, lightly cooled.