As the name implies, the base of the Divinterrano is  the Terrano wine. The recipe is a reinterpretation of Piolo & Max of a typical wine produced in Trieste and the Slovenian Karst. It was created in order to make the Terrano wine last for as long as possible; due to its acidity and high tannin content,  then wine normally must be consumed in a relatively short period of time.

Whole cane sugar, lemon and orange juice, alcohol and cinnamon are added to the wine. The outcome is a sweet product, not too alcoholic ( never over 17 °) that perfectly preserves the wine aromas and the hints of red fruits typical of this variety.

This line is considered the flagship of Piolo & Max and is also mentioned by Slow Food in their triennial guide “Il Buon Paese”.

The Distillery