Grappa obtained by distillation of Nebbiolo grape pomace.
Distillation process: The distillation of Nebbiolo residues dripping with wine takes place in a pioneering system to preserve all kinds of aromas and scents intact. The one still used is of the discontinuous type, made of steel, and inside the press residue a jet of steam is passed through, carrying the alcohol vapors with it. These, which are subsequently sucked into the distillation column, give the distillate, which initially has an alcohol content of 70-75°. The grappa is then refined in small barrels (225 litres) made from four different types of wood: acacia, juniper, oak and birch. After a year of refining, distilled water is added to bring it to the alcohol content stated on the label.
Distillation period: October
Characteristics: golden grappa, with aromas reminiscent of the typical Piedmontese autumn aromas: mushrooms, hazelnuts, hay, grapes, raisins, blackberries, with a hint of camphor and bitter chocolate. In the mouth it is balanced and elegant.
The grappas Gaja, Ca’Marcanda and Pieve Santa Restituta are produced at the Distilleria Cooperativa del Barbaresco, founded in 1980. They are produced by the distillation of fresh press residues: the distillation period begins around mid-September and ends in November. After fermentation, the pomace, still soft and juicy, is prepared for distillation, which takes place slowly using a discontinuous copper still, which works under vacuum, allows operation at a temperature lower than 70 degrees Celsius, and preserves the fragrance and aroma of the distillate . aromas. This results in a distillate with an alcohol content varying between 70 and 75% vol., which before bottling is diluted with distilled water until the alcohol content is brought to that indicated on the label. This results in a white grappa with a strong, broad, juicy and satisfying taste. Another part of the production is destined for careful refinement in small wooden casks with a capacity of 225 liters for about a year: subsequently, distilled water is added to this product until the alcohol content indicated on the label is reached. This aging process gives the final product an amber color and a softer, rounder, harmonious and persistent taste.
