Grappa San Leonardo
For the Grappa Stravecchia, the skins are carefully selected and similarly distilled by master distiller Bruno Franceschini according to the traditional method. The high-quality distillate is striking for its unique character and shimmering golden amber colour.
It is the result of long ageing in the oak barriques previously used to age the San Leonardo – the wine that is the symbol and quintessence of the estate.
Spirit Type
Aged pomace brandy.
Raw Material
Fermented grape pomace.
Source
Tenuta San Leonardo.
Grape Ripening Period
September-October.
Distillation Period
October-November.
Still Type
Pot stills working in a discontinuous cycle.
Distillation Procedure
Steam heating. To make a good grappa, the pomace must be completely fermented and distilled as soon as the wine has been racked off, after only light pressing. The average alcohol content of the distillate obtained is 75% vol. and before bottling, it is diluted with distilled water to the desired alcohol content. It is then cooled to a temperature of 10 °C and filtered 48 hours later.
Bottle Ageing
For about five years in small oak barrels (barriques), in which the estate's flagship wine has previously matured: San Leonardo.
Components
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.
Alcohol Content
45% vol.
Sensory Analysis
Grappa Stravecchia 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, prestige-enhancing quantities to be savoured in reflective mood.
Serving Tenperature
16-18 °C. Serve in large glasses to appreciate the aromas to the full.
Formats
Magnum (2 l).
The grappa from San Leonardo is produced from the fresh skins of the best Cabernet and Merlot grapes cultivated on the estate. After light pressing, this select marc is immediately processed and distilled by master distiller Bruno Franceschini using direct steam. This traditional method produces a grappa which, like the estate’s wines, unites agreeable, noble and elegant characteristics.
Spirit Type
Pomace brandy.
Raw Material
Fermented grape pomace.
Source
Tenuta San Leonardo.
Grape Ripening Period
September-October.
Distillation Period
October - November.
Still Type
Pot stills working in a discontinuous cycle.
Distillation Procedure
Steam heating. To make a good grappa, the pomace must be completely fermented and distilled as soon as the wine has been racked off, after only light pressing. The average alcohol content of the distillate obtained is 75% vol. Before bottling, it is diluted with distilled water to the desired alcohol content. It is then cooled to a temperature of 10 °C and filtered 48 hours later.
Bottle Ageing
In bottle for at least 6 months before release onto the market.
Components
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.
Alcohol Content
43% vol
Sensory Analysis
A white grappa that is perfectly dry yet velvet-smooth and full-bodied.
Storage
In stainless steel vats.
Serving Tenperature
16°C.
Cellar Lifespan
Unlimited.
Formats
0,700 l. per l'Italia e 0,750 l. per U.S.A
