A young grappa, distilled from the marc of Ciliegiolo grapes. Transparent and crystalline appearance. Soft and fragrant flavour ALCOHOL CONTENT 42%
ALCOHOL CONTENT 15% vol. GRAPES Ciliegiolo CULTIVATION METHOD Spurred cordon HARVEST TIME First ten days of September, drying in the fruit bowl for 3 months VINIFICATION The grapes are dried in a fruit bowl and then destemmed, crushed and left to ferment in steel with the skins until mid-fermentation. They are then pressed and continue to ferment in steel, until they stop naturally due to the increasing alcohol concentration; in the end, the wine is put to age
ALCOHOL CONTENT 13% vol. GRAPES Chardonnay CULTIVATION METHOD Spurred cordon HARVEST TIME Selection harvest, second week of August VINIFICATION The base is harvested before full ripening to maintain the freshness of the grape. The grapes are vinified in white at a low temperature and the base is refined on the lees. The second fermentation takes place in a temperature-controlled pressure tank, followed by a second six-month aging period on the yeasts TASTING Floral on the nose, on the
ALCOHOL CONTENT 11,5% vol. GRAPES Ciliegiolo 100% CULTIVATION METHOD Spurred cordon HARVEST TIME Third/fourth week of August VINIFICATION After harvesting, the grapes are pressed in whole bunches in order to extract very few polyphenolic substances from the skins, hence the very faint pink colour, called 'onion skin'. The clarified must is fermented at low temperatures, to enhance the elegant, fruity and fresh notes, such as cherry and blackcurrant, characteristic of this vine. The aromatic complexity is conferred by the
ALCOHOL CONTENT 13% vol. GRAPES Chardonnay CULTIVATION METHOD Spurred cordon HARVEST TIME Fourth week of August in the second harvest VINIFICATION The grapes are harvested at dawn, at the right degree of ripeness, to maintain the fragrance of the fruit. After a gentle destemming, the must is clarified at a low temperature and fermented at a controlled temperature to promote the development of elegant fruity aromas. Maturation on fine lees takes place for 6 months in French oak barrels
ALCOHOL CONTENT 13 vol. GRAPES Chardonnay CULTIVATION METHOD Spurred cordon HARVEST TIME Third week of August VINIFICATION The grapes are harvested at dawn, at the right degree of ripeness, to maintain the fragrance of the fruit. Then a gentle destemming, a maceration in a press and a soft pressing are carried out. The must is clarified at a low temperature and fermented at a controlled temperature to promote the development of elegant, citrus and fruity aromas. After six months of
ALCOHOL CONTENT 13,5% vol. GRAPES Ciliegiolo CULTIVATION METHOD Cordone speronato HARVEST TIME Mid-September VINIFICATION After being carefully selected, the grapes are pressed in whole bunches to maintain all the fragrance of the fruit and avoid excessive colour extraction. The must is then subjected to a cold static clarification and the subsequent alcoholic fermentation takes place at a controlled temperature. Once the fermentation is finished, the wine is racked to separate it from the coarse lees and refined on the
ALCOHOL CONTENT 14% vol. GRAPES Ciliegiolo CULTIVATION METHOD Spurred cordon HARVEST TIME Third week of September VINIFICATION After being carefully selected, the grapes are crushed and started in a steel tank where they ferment at a controlled temperature for about two weeks. At the end of fermentation, a 72-hour maceration is carried out on the skins to implement the tannic supply of wine which is then stored in a steel tank where malolactic fermentation takes place and refines on the fine
Grappa giovane, distillata dalle vinacce di uve Ciliegiolo. Aspetto trasparente e cristallino. Gusto morbido e Fragrante GRADO ALCOLICO 42%
GRADO ALCOLICO 15% vol. UVAGGIO Ciliegiolo FORMA DI ALLEVAMENTO Cordone speronato EPOCA DI RACCOLTA Prima decade di settembre, appassimento in fruttaio per 3 mesi VINIFICAZIONE Le uve sono appassite in fruttaio e in seguito diraspate, pigiate emesse a fermentare in acciaio con le bucce fino a metà fermentazione. Vengono, poi, pressate e proseguono la fermentazione in acciaio, fino a fermarsi naturalmente per la crescente concentrazione alcolica; in fine, il vino viene messo ad affinare in carati di rovere per 12 mesi DEGUSTAZIONE La Ciliegia sotto