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Realized with three different local varieties of very perfumed plums and provisions of the correct degree of acidity
5 % by Vol
In its intense aroma you can perceive a set of typical Etna odors such as codindia and pistachio
Since 1980
Pure monocultivar: Cerasuola
Modica Chocolate (chocolate 50%) on-request Realized with three different localThe recipe for Modica Chocolate has been passed down since 1746, jealously guarded by them, along with all the secrets surrounding its ingredients and preparation techniques. Since 1980, Maestro Raffaele Cappello has been preparing Modica Chocolate according to the Spanish derived recipe, as specified in the production specifications of the Modica Chocolate Protection Consortium. Pure cocoa mass, not conched, processed at low temperatures (max 45C)