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Type: white grappa
Raw materials: fermented pomace
Ageing: 12 months in stainless steel tanks
Vinification: alcoholic fermentation of the marc may occur in the must during fermentation and then in the cellar, a process that ensures a raw material of the best rich aromatic elements.
Distillation: fermented pomace is collected fresh from selected suppliers and are also stored in silos for a few months, since the time of the first racking. Distillation is made with eight discontinuous copper stills, direct steam to produce a grappa "raw" to about 75 percent alcohol. The "transformation" to the final alcohol content (50 °) is done by dilution with water and filtration in the cold, at a temperature that guarantees to preserve the aromatic component.
Grappa look crystal clear, is rich and fine nose, rigorous in scents and harmonious aftertaste. This distillate is characterized by a round and balanced bouquet.