Grappa di brunello di Montalcino ^Featured

CHARACTERISTICS OF THE PRODUCTION

Product: grappa of grape marcs destined to the production of Brunello of Montalcino wine.
Raw material: fermented grape marcs destined to the production of Brunello of Montalcino wine, fresh, slightly pressed out, vine sangiovese grosso.

Method of distillation: constant distillation at direct vapour and redistillation of alcoholic fluid by means of the columns in vacuum.
Refining: 8 months in stainless steel tanks.
Appearance : diamond limpid.
Aromatic composition: rich in perfumes and intensive scents.

Alcohol content: 43 % 
Best temperature for serving: 9/12 ° C.
Advised glass-shape: Tulip.