The organic marc that is used for producing grappa is obtained from grapes matured under the sun of this marvellous land, from the hills in the heart of the Valdarno. This grappa has a crystalline colour, intense and penetrating perfume, and a warm and harmonious taste. The marc coming from organic farming is separated from the wine after the alcoholic fermentation and, still perfumed, is doubly distilled in order to exalt the perfumes in the best way possible. It is then left to rest until reaching an alcoholic content of 42°.
Raw material: D.O.C.G. (Controlled and Guaranteed Designation of Origin) Chianti’s fermented marcs
Maturation of the grapes: September – October
Timing of distillation: October – November
Type of alembic: small steamers of discontinuous cycle
Distillation process: direct heat. To produce a good Grappa is necessary that marcs are fully fermented, immediately distilled after the rack-off and that they had to be lightly pressed. The obtained product is at 75% vol and before the bottling is diluted with distilled water, brought up to desire proof, refrigerated at 10° C and filtered after 48 hours.
Alcohol content:42% vol
Organoleptic profile:pure white colour. Good structure. Full-bodied, aromatic and harmonious. Incomparably elegant. The limited production gives it its uniqueness and preciousness.
Serving temperature: 10-18° C, 50-65° F. It is suggested to be served in open glass.