Grappa obtained from the distillation of Cabernet Sauvignon grape pomace.
Distillation process: the distillation of the Cabernet pomace, dripping with wine, takes place in a cutting-edge system in order to preserve all the varietal aromas and fragrances intact. The still used is of the discontinuous type, made of steel, and inside the pomace is passed through by a jet of steam, which carries the alcoholic vapors with it. These, subsequently aspirated into the distillation column, produce a distillate which originally has an alcohol content of 70-75° which, before bottling, will be diluted with distilled water until the alcohol content is brought to that indicated on the label.
Distillation period: October
Characteristics: delicate aromas of flowers and spices that flow into a surprisingly compact body. Finish rich in extracts, fresh in its harmonious tasting consistency. A grappa with great complexity, for special occasions.
The Gaja, Ca’Marcanda and Pieve Santa Restituta grappas are produced at the Distilleria Cooperativa del Barbaresco founded in 1980. They are produced by the distillation of fresh pomace: 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, working under vacuum, allows operation at a temperature lower than seventy degrees centigrade, preserving 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 flavour. Another part of the production is destined for careful refinement in small wooden barrels with a capacity of 225 liters for about a year: subsequently this product is added with distilled water until the alcohol content indicated on the label is reached. This aging process brings an amber color to the final product and a softer, rounder, harmonious and persistent flavour.
