GRAPPA MADE FROM CABERNET SAUVIGNON
Generally in the first days of October; the grapes are harvested strictly by hand
The main components of grappa are water and ethyl alcohol, the remainder is made up of hundreds of existing components in infinitesimal quantities that make up the organoleptic characteristics of the distillate including higher alcohols, ethers, aledehydes, oils, etc … To obtain a good product, the pomace must be completely fermented and distilled immediately after racking; the distillate obtained is on average at 75 ° and, before bottling, is diluted with distilled water, brought to the desired degree, refrigerated at a temperature of -10 ° and finally filtered after 48 hours. Distillation takes place with direct steam, with discontinuous operation boilers.
Bottles produced : 250
Alcohol content : 43% vol.
Serve at : 14-16 ° C