Prado Pastis de Marseille craft It all began in Marseille

It all began in Marseille in the 1930s

We would pair this with a homemade lamb burger

In the late nineteenth century he moved to Asti and opened his own business as a distiller and sparkling wine maker

pair with pan roasted duck breast or fresh summer pasta dishes

Learning everything from Descombes in the vines and shared cellar has instilled the same values in Damien's work ethic: organic viticulture

Prado Pastis de Marseille craft It all began in MarseilleContains much anise and is rectified according to very strict guidelines, keeping only the best, most alluring flavors. There is licorice in the infusion obtained by a cold process designed to capture the most volatile, delicate aromas. Ivory hue with a honeyish aroma that seems more licorice than anise and a subtle, straightforward, entirely pleasant flavor.