Grappa di Brunello
Raw material: fermented pomace of Sangiovese grosso grapes suitable for the production of Brunello di Montalcino produced in the Poggio il Castellare estate.
Production process: the freshly pressed pomace is distilled with a continuous direct steam distillation method and redistillation of the alcoholic phlegm with vacuum columns.
Aging: 6/12 months in stainless steel tanks.
Organoleptic characteristics: visual sensations: clear diamond; olfactory sensations: rich in unusual perfumes and intense fragrances. Taste sensations: dry, harmonious, persistent, warm but without alcoholic aggression, it glides on the palate without sharp edges.
Alcohol content: 40% vol. Serving temperature: 9-12 c °
Distiller: Distilleria d.E.T.A. Srl