Barricata Organic Grappa
Grapevine: The pomace used to make the grappa is obtained from the sun-ripened grapes in this wonderful land among the hills in the heart of the Arno Valley. The pomace is separated at the end of alcoholic fermentation, distilled to exelt the aromas as best as possible. They are then left to rest until they reach 42° alcohol. They are left to mature for 2 years in oak barrels.
Taste: Amber in color, with a penetrating, intense and warm aroma, harmonious on the palate.
Grape ripening: September- October
Distillation: between October and November
Still type: small kettles with discontinuous cycle
Distillation process: Direct heat. To produce 'excellent grappa it is necessary that the pomace be fully fermented and distilled immediately after racking. The resulting product contains 75 percent alcohol so it must be diluted with distilled water chilled to 10°C and filtered after 48 hours.hiamento
Organoleptic examination: crystal white color, good structure. Full-bodied, aromatic and harmonious. Extremely elegant. Valuable limited production allows its uniqueness to be achieved.
Alcohol content: 42% vol
Serving temperature: 18° C Serving in wide glasses is recommended.
Grapevine: The pomace used to make the grappa is obtained from the sun-ripened grapes in this wonderful land among the hills in the heart of the Arno Valley. The pomace is separated at the end of alcoholic fermentation, distilled to exelt the aromas as best as possible. They are then left to rest until they reach 42° alcohol. They are left to mature for 2 years in oak barrels.
Taste: Amber in color, with a penetrating, intense and warm aroma, harmonious on the palate.
Grape ripening: September- October
Distillation: between October and November
Still type: small kettles with discontinuous cycle
Distillation process: Direct heat. To produce 'excellent grappa it is necessary that the pomace be fully fermented and distilled immediately after racking. The resulting product contains 75 percent alcohol so it must be diluted with distilled water chilled to 10°C and filtered after 48 hours.hiamento
Organoleptic examination: crystal white color, good structure. Full-bodied, aromatic and harmonious. Extremely elegant. Valuable limited production allows its uniqueness to be achieved.
Alcohol content: 42% vol
Serving temperature: 18° C Serving in wide glasses is recommended.
Grapevine: The pomace used to make the grappa is obtained from the sun-ripened grapes in this wonderful land among the hills in the heart of the Arno Valley. The pomace is separated at the end of alcoholic fermentation, distilled to exelt the aromas as best as possible. They are then left to rest until they reach 42° alcohol. They are left to mature for 2 years in oak barrels.
Taste: Amber in color, with a penetrating, intense and warm aroma, harmonious on the palate.
Grape ripening: September- October
Distillation: between October and November
Still type: small kettles with discontinuous cycle
Distillation process: Direct heat. To produce 'excellent grappa it is necessary that the pomace be fully fermented and distilled immediately after racking. The resulting product contains 75 percent alcohol so it must be diluted with distilled water chilled to 10°C and filtered after 48 hours.hiamento
Organoleptic examination: crystal white color, good structure. Full-bodied, aromatic and harmonious. Extremely elegant. Valuable limited production allows its uniqueness to be achieved.
Alcohol content: 42% vol
Serving temperature: 18° C Serving in wide glasses is recommended.