Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Prunello of Burgundy

  • Plant: Blackthorn, Sloe (Prunus Spinosa)
  • Plant part: fruit
  • Plant feauters: astringent, diuretic, tonic, purifying, febrifugal, laxative

  • Description:
    In Provence you can obtain a very appreciated liqueur from the wild plum, which is produced by the fermentation of the fruits, harvested only after the first frost, when their flesh is rich in sugar. The blackthorn has little fruits but produces a sweet violet juice. When it is mixed with some sugar you get a pleasant and refreshing syrup, sometimes also used as astringent in popular medicine.
    The same fruit can also be used to flavor Grappa.  
Blackthorn, Sloe (Prunus Spinosa)
  • Ingredients:
    First liqueur:
    - 1 liter of Grappa
    - two handful fruits of the blackthorn
    - a few tablespoons of sugar Second liqueur:
    - 500 g fruits of the blackthorn
    - 1 liter of Grappa
    - some cinnamon
    - 400 g of sugar  
  • Preparation:
    The first Grappa, which resembles a plum brandy, is obtained by pouring two handful fruits and a few tablespoons of sugar into a liter of Grappa and is pickled for three months in the sun and then left to age for three months. For the second one 500 g of fruits (as well as some stones, giving a slight taste of bitter almonds) are mixed with one liter of Grappa and some cinnamon.
    After 60 days everything is mixed with 400 g of sugar and the mixture is simmered for about an hour on a low flame until everything has been mixed well. This last Grappa, which has a moderate alcohol content, reminds in the taste of a very well-known french liqueur called "Prunello of Burgundy".  

    Flavored Grappas

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  • White wormwood (Achillea Clavennae)
  • Brown alga (Alaria Esculenta)
  • Pero corvino (Amelanchier Ovalis)
  • Angelica Sylvestries (Angelica Sylvestris)
  • Strawberry tree (Arbutus Unedo)
  • Absinthe (Artemisia Absinthium)
  • Genepì male or black (Artemisia Genipi)
  • Wild Asparagus (Asparagus Acutifolius)
  • Woodruff or fragrant Bedstraw (Asperula Odorata)
  • Barberry (Berberis Vulgaris)
  • Birch (Betula Alba)
  • Pepper e chilli pepper (Capsicum Frutescens)
  • Field Cumin (Carum Carvi)
  • Common Chicory (Cichorium Intybus)
  • Cinchona (Cinchona Succirubra)
  • Ceylon Cinnamon Tree (Cinnamomum Zeylanicum)
  • Seville Orange, Bitter Orange (Citrus Aurantium)
  • Kola Nut (Cola Acuminata)
  • Cornelian cherry, European cornel (Cornus Mas)
  • Azarole, Mediterranean medlar (Crataegus Azarolus)
  • Common Hawthorn, Midland Hawthorn (Crataegus Oxycantha)
  • Globe Artichoke (Cynara Scolymus)
  • Dictamnus (Dictamnus Albus)
  • Date-Plum (Diospyros Lotus)
  • Russian Olive (Elaegnus Angustifolia)
  • Green or True Cardamom) (Elettaria Cardamomun)
  • Loquat, Japanese medlar, Japanese plum  (Eriobotrya Japonica)
  • Tasmanian bluegum, blue gum (Eucalyptus Globulus Labill)
  • Florence fennel or Finocchio (Foeniculum Vulgare)
  • Agarikon, Quinine Conk (Fomes Officinalis)
  • Wild Strawberry (Fragraria Vesca)
  • Manna Ash (Fraxinus Ornus)
  • Great Yellow Gentian (Gentiana Lutea)
  • Wood Avens, Colewort (Geum Urbanum)
  • Liquorice, Licorice (Glycyrrhiza Glabra)
  • Roselle, Carcade (Hibiscus Sabdariffa)
  • Common Sea-Buckthorn (Hippophae Rhamnoides)
  • Common Hop, Hop (Humulus Lupulus)
  • Pperforate St John's-wort (Hypericum Perforatum)
  • Star anise, Chinese star anise, Badiam (Illicium Verum)