La Grappa di “La Firma”

Marc’s origin: from aglianico grapes from the production of the wine La Firma.
Marc’s conservation: the marc, separated from wine, is stored in small barrels, and send to the distillery G. Bertagnolli, where it takes place the distillation process.
Distillation process: discontinuous method steam-powered bain-marie. The distillation system consists in ten pots each with a capacity of 10hl, connected with distillation columns and cooling coil. The alcoholic vapour circuit is made of copper and the duration of the process is about two hours and thirty minutes.
Maturation: in small french barriques of Limousine, Tronchè and Allier types, each with a capacity of 2,20hl for 30 months.

Organoleptic test:
• Colour: intense straw yellow, with amber hues.
• Nose: remember the characteristic of an aged product, fragrant,
intense with vanilla-flavoured notes.
• Palate: pleasant, soft and persistent with hints of vanilla and
essence of complexity.

Serving temperature: 12-16°C. During the summer season, even
lower temperatures are recommended.