Tasting notes

Colorless and crystal clear, the fragrance is intense, middly herbaceous, with hints of the flower of an elder bush. Its flavor is complex, herbal and intense.

Distillation

the “press cake” or vinacce from washed grapes, after the pressing carried out strictly in a controlled atmosphere (in the absence of oxygen), pass to the subsequent processing which consists in separating the stalk and, with an innovative technology, removing the pips which represent, in weight, a percentage which ranges from 20 to 45%. In this way we can avoid the distillation of wax wood and oil that make up the grape seed itself. The peel alone is distilled as soon as the sugar fermentation is finished, which takes place in small containers of 4 quintal capacity. Small masses to avoid overheating and to ensure maximum transparency of the origin and integrity of the vine. For distillation we use our discontinuous bain-marie still, a brand new concept which the owners themselves have worked on. At the end of the distillation process a high grade grappa (73 ° – 78 °) is obtained, which is placed in special stainless steel tanks waiting for subsequent processing.