This is Chianti from “the real Tuscany” — where roots

The marc is taken from the Amarone producer Dal Forno and skilfully produced into grappa by Master Distiller Vittorio Capovilla

that are found in its vineyard in the period of pruning

the natural conditions are particularly good for ‘hjertemuslinger’ (cockles)

this one is made on mainly Barbera and has a nice acidity

Blåmuslinger, marin. Limfjord Douro This is Chianti from “the1 stk. Limfjord blue mussels Marinated. With dill and fennel seeds In the cold water of the Danish inlet Limfjorden, blmuslinger (blue mussels) grow slow to acquire a particularly fine taste and texture. Most of them are then shipped off to foreign kitchens but some we keep for ourselves. With a marinade of cold pressed rapeseed oil, apple vinegar, dill and fennel seeds, FANGST brings you our version of the blue mussel.