Distillato di vinaccia invecchiato.
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.
For five years in French oak barrels, in which the Estate’s flagship wine, San Leonardo, has previously matured.
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.
This Grappa Stravecchia has has a characteristic amber-gold appearance. Full bodied, aromatic and subtly elegant, a seriously good spirit with a unique sensory profile. It is distilled in limited quantities and is to be savoured in a reflective mood.
16/18°C. Serve in large glasses to appreciate the aromas to the full.
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]