Grape variety: Moscato 100%.

Tasting notes: it has a characteristic straw colour.Its intense bouquet is aromatic and shows goldenapple, pineapple and honey aromas. To the palateit is fresh and fragrant, as sweetness and acidityare properly balanced. The carbon dioxide finedevelopment makes it slightly creamy, with anelegant and persistent close.

Grape variety: Moscato 100%.

Tasting notes: it has a dark straw colour withamber reflections that immediately reveals wineconsistency. It is typified by a fine and intensenose with enticing scent. The bouquet offers asequence of dried fruit aromas that reminds offig, apricot and orange peel with sweet notes oficing sugar and honey. Extremely persistent tothe palate, it is not sickly-sweet, as the strongsugary residual is properly balanced with acidity.

Taste the boeri (pralines with maraschino cherry) by Davide Barbero. Tasty and greedy!

Aroma, taste, colour. Barbero chocolate is surprising in every aspect.

GLUTEN FREE.

Nocciolini of Chivasso are tiny sweets made with meringue and Piedmontese hazelnuts, typical of the town of Chivasso.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Barbero revisits the traditional recipe with a higher concentration of Piedmont hazelnut and cocoa, thus giving a taste more intense and aromatic.

Our wonderful metal box, with original "art nouveau" decorations.
Ideal to fill with chocolate or nougat. Or as a jewel-holder or for embroidery!
Perfect gift idea.

Big box size  22,5x16,5x6 cm

Need to make a gift? Choose our gift box and write a short greeting message to print.

Click the Save button to save your personalized greeting message!

Taste the limoncello chocolates!
Made with fine limoncello from Sorrento, by company "Il Convento".

Handcrafted crumbly torrone with Piedmontese hazelnuts selected by hand, made according to an original recipe which dates back from 1883.

The gianduiotti are a Piedmontese speciality made with a soft Gianduia cream. Pistacchiotto, the pistachio giandujotto created by the collaboration with the Pariani firm.