Tasting notes

Finally also in Italy a chocolate wine, from chocolate or coffee based desserts, excellent on strawberries. Ideal for evening conversation or reading a book.

Production notes

the Lagrein grape is harvested very mature (alcohol potential 13.5 °), it is then put for 1 – 2 nights in a cold store to lower its temperature. After destemming, the grapes (not crushed) arrive by gravity in the tank (no pumps), where they stop for a cold maceration for 5/6 days to increase the aromatic extraction. Then the fermentation starts which is interrupted at 4 – 5 ° degrees of alcohol carried out with the addition of a brandy aged more than 10 years. It is important in this phase to mix the distillate so that there is no burning – burning of the wine.

The temperature of the distillate is brought to –10 – 15 degrees and the addition is made in replacement, the alcohol is brought close to 20 ° alcohol and in this way the “situation” is photographed, the yeast and bacteria are blocked, the present sugar remains unbreakable (100/120 grams per liter), the fruity aromatic charge remains such. After a few days, the product is placed in drums where there was our brandy called “Divino”.