Fruit: Until the year 2000 the wine used came only from the SCHIAVA and LAGARINO varieties. Low gradation and high acidity are the essential prerogatives for obtaining a high quality final distillate. With the increase in the production of sparkling wine, an ever increasing quantity of Chardonnay, Pinot Bianco and Pinot Nero must has become available, resulting from the second pressing of the grapes. 50% of Mosto will be dedicated to fermentation in the bottle, the remaining 20-25% will become an ideal distillation wine. The grapes are washed and pressed in a controlled atmosphere without adding antioxidants. After fermentation the wine remains on its own lees until the time of distillation.

Bottling: After 10 years of rest in 225 liter oak barrels previously used for the vinification of our chardonnay, we pass to a further aging in stainless steel after having corrected the gradation with spring water (45 °).

Serving temperature: 18°-20°

Alcohol: 45%

Type of bottle: Bordeaux bottle of dimensions 0.5-1,5 l.

Packaging: Cylinder-shaped in cases of 6 bottles of dimensions o,5 l and square-shaped in cases of 3 bottles of dimension 1,5 l.

Notes: It is the only Italian brandy whose working phases are followed by a single company from the Barbatella to the glass.