AGED GRAPPA OF BARBARESCO
Once known as "the distillate of the poor", grappa has now become an elegant and refined product. The transformation took place slowly thanks to the new eating habits and the best techniques adopted in the various transformation processes. Here in Barbaresco the pomace, after fermentation, is separated from the wine and pressed only slightly, arriving at the distillery still moist and full of grape aromas. There is no storage, but the distillation takes place immediately, within a few hours, so as to keep the freshness of the aromas intact. The still works under vacuum, so that the precious alcohol is already extracted at 75 ° C instead of 100 °, a more delicate process for a more elegant product. Thus on tasting the strength and structure of Barbaresco appear evident, but are well balanced by the finesse of the flavors and aromas of the Nebbiolo grape.