• Liquors and spirits
• Processed fruits
Meet the producer
"Cascina Ceich" was established in 2010 in San Grato di Agliè, by the Ivrea morainic amphitheatre.
It is run by Laura Moreschini, a biologist and Lodovico Bardesono, a doctor.
The company was set up with the aim of bringing a novelty to the Canavese area: Cassis, a small, black berry with a sour taste, used in many sectors.
The seedlings don't need fertilisers or herbicides, but only rainwater, sun and manual work.
From this berry "Cascina Ceich" creates two liqueurs: "Crème de Cassis" and "Cassis Morenico".
As well as Cassis, "Cascina Ceich" also cultivates three and a half hectares of vines, mainly of the Erbaluce grape, from which they produce "Caluso Spumante DOCG".
- Liquors and spirits
- Processed fruits
When give their best
- Afternoon break
The perfect match
Cassis liqueur is mainly used in cocktails and aperitifs such as "Kir", "Gran Paradiso" and "Arduino", but it can also be served straight, added to ice-cream or to fruit salads.
Try to create a reinvented "Kir Royale" in the Canavese style by replacing Champagne with "Spumante Caluso DOCG".
Via Giacomo Bardesono
10011 Agliè (TO)