Distillation system: a physical process in which heat
is used to concentrate the alcoholic components of
the grape skins. For producing grappa, the skins
must be completely fermented, very lightly pressed,
and distilled. The resulting distillate has an average
of 75 degrees alcohol and prior to bottling is diluted
with distilled water to achieve the required alcoholic
level, chilled at a temperature of 10 °C and filtered
after 48 hours.
Components: water, ethyl alcohol and hundreds of
minute molecules that are essential for the
organoleptic characteristics of the distillate, such as
aldehydes, oils and natural glycerins.
|This grappa is made from grapes from the Valpolicella region used for Amarone wine, and were harvested from September to October and left to dry until January or February. The distillation of the pomace takes place during March and April, after which the grappa is cellared in glass or stainless steel containers.
|Alcohol content: 45% vol.