The still dripping with must, the freshly-pressed skins, stems and seeds of grapes grown on DOCG vineyards located in Neive, Barbaresco, Trezzo, Treiso and Alba are immediately compressed into underground pits for a natural curing process that is able to extract all the aromas and flavours of the nebbiolo grapes.
Spirit exported to
Open Flame copper pot still
“Grappa distillata da ignari” (Grappa distilled by unaware people) with the discontinuous method with direct fire and submerged pomace. The steam generated from the distillation of pomace, enriched with alcohol-aromatic components, is condensed with subsequent fractional distillation of the phlegm in a copper column with 7 plates. This procedure, perfected by Romano Levi and still strictly adhered to, ensures the perfect conservation of the aromatic components, important for the organoleptic characteristics of Grappa.
Classic Piedmontese casks
Aging Before Bottling:
Light to medium amber,intense tobacco and light chocolate, with initial note of wood and light vanille.
Chocolate, hazelnut, or amaretto desserts, as well as spiced desserts in general