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Sorì, Asti artichoke liqueur from Sorì - 50cl

Sorì, Asti artichoke liqueur from Sorì - 50cl

Duipuvrun

Regular price €27,00

Unit price per 

Sorì is not a simple liqueur: it is a toast to rural pragmatism. From the Sorì Asti artichoke, a very fresh Slow Food Presidium rescued from oblivion, an alcoholic extract obtained through the cold maceration of leaves and carducci, citrus fruits and spices. This is the recipe for Sorì, but the real ingredients of this liqueur are the relationships and experiences of the people who produced it. From the holistic vision of Stefano Scavino's organic artichoke farms (aka Duipuvrun) in Costiglilole d'Asti, to Chinati Vergano's fine art of dosing and blending, Sorì is made both to be mixed and for an on the rocks to close the meal. He has broad shoulders, and believe us: he is not afraid of unscrupulous food and wine pairings. Sorì brings smiles, but its name owes it to the cultivation environment; in Piedmontese the " sorì" is in fact the term suitable for evoking the sunny hillsides to the south. It is usually the vineyards that win these enviable exposures, but the small plots of Sorì manage to make their way. In this heavenly habitat, the artichoke lends itself to being grown without the use of pesticides and with organic fertilization of the soil, often associated with the use of cover crops. "A responsible consumption of Sorì helps to combat the traumatic loss of the sense of place", says Stefano: our salvation.

Ingredients: Sorì Asti artichoke, organic ethyl alcohol from wheat, white cane sugar (19%), citrus fruits, spices
35% ABV

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Stefano Scavino is a horticulturist by profession and an architect by training. A soul with peasant roots led him to found Duipuvrun in 2015, a hillside vegetable garden in Costigliole d'Asti, where he grows, in addition to many other vegetables, the Astigiano del Sorì artichoke. This is where the process of enhancing this variety was born. Stefano's work looks at landscape, design, gastronomy and biodiversity. This is the starting point, and from there to move towards a concept of peasant work as a transformation, as a political act that recognizes and validates it. Stefano did it in Duipuvrum, but his pragmatic contribution reached as far as the Braja garden. We couldn't be more excited to welcome him here, with his Sorì.

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