CATEGORY
Distillato di vinaccia invecchiato.

RAW MATERIAL
Fermented grape pomace

SOURCE
Tenuta San Leonardo.

GRAPE RIPENING PERIOD
September – October.

DISTILLATION PERIOD
October – November.

STILL TYPE
Pot stills working in a discontinuous cycle.

DISTILLATION METHOD
Direct vapour. To produce a good grappa it is necessary that the pomace be completed fermented, then distilled immediately after drawing off the wine and following only a light pressing. The distillate obtained is 75% vol. and before bottling it is diluted with distilled water, bringing it to the percentage required, refrigerated to a temperature of 10 °C and filtered 48 hours later.

AGEING
For five years in French oak barrels, in which the Estate’s flagship wine, San Leonardo, has previously matured.

COMPONENTS
Water and ethyl alcohol; hundreds of secondary components are also present in minute quantities. It is these superior alcohols, esters, aldehydes, oils and so on that contribute to the sensory characteristics of the distillate.