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PRODUCTION ZONE
Vineyards owned by the estate
METHOD
OF DISTILLATION
The fermented pomace of Sangiovese grapes is distilled in a direct-steam
continuous still with redistillation of the alcoholic phlegm using
a vacuum column. The grappa is fined for 6-12 months before it is
released onto the market.
Color: limpid
Bouquet: rich aroma and fragrance
Flavor: decisive, round
Alcohol Level: 43 % vol.
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