Fermented grape pomace
Tenuta San Leonardo.
GRAPE RIPENING PERIOD
September – October.
October – November.
Pot stills working in a discontinuous cycle.
Direct vapour. To produce a good grappa it is necessary that the pomace be completed fermented, then distilled immediately after drawing off the wine and following only a light pressing. The distillate obtained is 75% vol. and before bottling it is diluted with distilled water, bringing it to the percentage required, refrigerated to a temperature of 10 °C and filtered 48 hours later.
In the bottle for at least 6 months before release onto the market.
Water and ethyl alcohol; hundreds of secondary components are also present in minute quantities. It is these superior alcohols, esters, aldehydes, oils and so on that contribute to the sensory characteristics of the distillate.
A white grappa that is perfectly dry yet velvet-smooth and full-bodied.
0.5 litre and Magnum (2L)
[Burton Anderson Best Italian Wines 2000]
[Revue du vin de France, fevrier 2003]
[James Suckling, Wine Spectator, December 2001 ]
[Guida Duemila Vini AIS Italiana 2006]
[Markus del Monego MW Master of Wine & World Champion Sommelier 2007]
[Spirito di Vino, maggio 2008]
[Richard Grosche, Weinwelt 2009]
[Nicolas Belfrage, World of Fine Wines 2009]
[Guida del Gambero Rosso 2012]
[Guida de l’Espresso 2012]
[Monica Larner for the Robert Parker The Wine Advocate December 2014]
[Jancis Robinson August 2012]