Grappa: PRODOTTO ITALIANO

Grappa is the brandy obtained from the distillation of marcs delivered to the distilleries from Italian wine producers with a special delivery note were it is specified "coming from grapes produced and processed in Italy".
The wine process and distillation of marc coming from other countries is a product that is a simple marc brandy and for no reason can be called GRAPPA.

Production

The first phase of grappa production, the more important, it is stocking and loading, aimed to the perfect maintenance of the marcs. That’s why we operate a cryogenic process, indispensable to obtain a good product. Marcs are better when not pressed, having a high winery residual, between 50% and 75%. This allows to take advantage at best of the marcs and to extract nectar from the aromas and the excellent organoleptics qualities.
We have adopted the distillation system called technically "distillation in steam cauldrons in discontinuous method": this allows us to leave unchanged that magic alchemy that gives the imprinting, the body, the personality, the spirit to ours grappa. Naturally, we only bottle the better fraction of the distilled, the "heart", taking out of the production "head" and "tail" who contain the injurious alcoli (metilici) and unpleasant substances (acetic acids and butirrici) and again we cut selectively, in order to guarantee the absence of undesired aromas.
After the distillation operations, distillates need a stabilization and rest phase which can happen in steel containers or French oak wood barriques. The first solution leaves the colour of the grappa unchanged and crystalline and the perfumes rough and fresh, while resting in barriques gives the product a light amber colour and sweetens the perfumes, due to the tannins left by the wood of barriques.
We put into commerce only the internal part of barriques: the distillate which has come in contact with wood with greater tannins production and who had a bigger oxygen exchange with outside air is thrown away and not put into commerce.
At last, stabilization process takes place through mass refrigeration, where nectar is separated from the amilics oils, main responsible of unpleasant smell and unclear colour.

Then our grappa is ready to be bottled through rigorous quality control processes, in order to keep our bouquets unchanged, thus allowed our grappa to be well-known and appreciated throughout the world.

Brandy di Brunello aged 6 years 40,00

Grappa di Brunello aged 1 year 22,00

Grappa di Brunello aged 1 year (0,75 l) 22,00

Grappa di Brunello aged 5 years 32,00

Grappa di Fragolino aged 1 year 24,00