Every year, the Barbera marcs are sent to the distillery to be converted in Grappa. This
operation is carried right after the marcs are separated from the liquid part. Here, the
Master distiller uses old copper alembics for the bain-marie procedure. This allows to
extract from the marcs all the fragrances and bouquet which characterize this distillate.
The obtained grappa is placed in large oak barrels to rest for about 18 months. Afterwards
it will be refined in barriques for about 6 months.

TYPOLOGY. Soft yellow Grappa.

GRAPES. 100% Barbera.

GENERAL DESCRIPTION. Grappa characterized by a strong personality, in perfect harmony with the wine from which the distilled marcs come from. The large variety of scents and aromas which characterize this product, allow to appreciate its unique features even at much lower temperatures than the recommended of 16 ° C.

ORGANOLEPTIC DATA. Amber colour, characterized by a complex, delicate, involving bouquet. Great character. Among the several scents perceived, the sage, the grapefruit and the vanilla stand out. The taste is sweet, rich, with a silky consistency persistent even after the tasting.

VINIFICATION AND AGEING. The obtained grappa is placed in large oak barrels to rest for about 18 months. Afterwards it will be refined in barriques for about 6 months.