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The distillation is carried out in alambic still using a discontinuous method with the cutting of heads and tails. The process takes place very slowly allowing a proper evaporation and subsequent condensation of the volatile components in order to exalt the aromas and characteristics of the grape variety used. The grappa is matured for 12 months in vacuum steel vats before bottling. Thanks to the particular alcoholic fermentation of the pomace, the resulting grappa is characterized by a round and well balanced bouquet.
Colour: Crystal clear.
Bouquet: The aroma is rich and elegant.
Taste: The palate reveals rigorous and harmonious notes in the aftertaste.
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