Grappa obtained by distillation of the press residues of the wine of the same name.
Distillation process: The distillation of the pomace dripping with wine takes place in a discontinuous copper still, which uses the bain-marie system.
Characteristics: the aromas, delicate and fragrant, flow from the glass and reach our sense of smell elegant, clear and crystalline. Floral essences of gardenia, geranium, citrus tones and hay are perceived. In the mouth, it expresses its warmth in a seductive way, and recalls olfactory sensations in the finish.
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.
