Grappa obtained from the distillation of fresh Chardonnay grape pomace.
Distillation process: the Chardonnay pomace is fermented separately in September and immediately afterwards, still soft and juicy, sent for distillation. A discontinuous type still is used, which works under vacuum. A distillate is obtained with an alcohol content varying between 70 and 75 degrees; 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: white, crystalline grappa, with herbaceous, warm and enveloping varietal aromas. It has a full flavour, with spicy notes, which are pleasantly accentuated in the long and persistent finish.
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.
