Cantina Privata Grappa 21 anni while the flavours and bouquet

while the flavours and bouquet are created

Allier and Troncais oak barriques for another 18 months

The distillate is obtained at 70° during the “bonne chauffe” after the skillful elimination of the “heads” (the first batch resulting from heating) and the “tails” (the residue produced at the end of the heating cycle) by means of columns with mushroom-shaped copper plates

essential characteristics to obtain high quality pomace

On the finish they are completed with notes of exotic spices

Cantina Privata Grappa 21 anni while the flavours and bouquetRAW MATERIAL From the pomace of Nebbiolo grapes from Barolo and Barbaresco and Moscato d'Asti. DISTILLATION METHOD Discontinuous steam still with the Lazarito Bocchino method. The distillate is obtained at 75 alcohol content after appropriate discarding of heads and tails by means of columns with copper mushroom plates. AGEING In 225 liter barriques made of Allier, Troncais and Limousin wood, for a minimum period of 8 years, during which the alcohol