Grappa di Vinacce del Chianti
Grappa Monovitigno
Classification: Grappa of the residue of Chianti
Alcohol level: 43% by volume
Primary products: Fermented residue of the first pressing
Residue of wines: Sangiovese
Flavour considerations: A crystal aspect – The grappa has a persistent scent which recalls the original fragrance of the residue of the vines just extracted from the barrels; its taste is intense, dry and very well balanced.
Method of distillation: he fermented residue is transferred in a distillery straight after the emptying of the barrels and their pressing. The continuous distillation is then carried out by direct steam with the re-distillation of the alcoholic phlegm. Once the “Grappa” has been obtained, it is then placed in stainless steel vats for refining for a period of approximately 6 months.
How to serve: Serve at a temperature of 9/12°C in a tulip-shaped glass.