Grappa obtained from the distillation of fresh pomace of Chardonnay grapes.
Distillation process: the Chardonnay marc is fermented separately in September and immediately afterwards, still soft and juicy, sent for distillation. A discontinuous type alembic is used, which works under vacuum. A distillate is obtained with an alcohol content varying between 70 and 75 degrees; which, before bottling, will be diluted with distilled water to bring the alcohol content to that indicated on the label.
Distillation period: October
Characteristics: grappa of white color, crystalline, with herbaceous varietal aromas, warm and enveloping. It has a full taste, with spicy notes, which are pleasantly accentuated in the long and persistent finish.