GRAPPA DI SAN COLOMBANO

VINTAGE: 2000

ALCOHOL CONTENT: 42 %

GRAPE VARIETIES: Molinara, Rondinella, Corvina, Corvinone, and Oseleta grapes.

MAJOR GROWING AREAS: Fondo San Colombano and Fondo Castello. Average altitude of the vineyards: 220m a.s.l.

DISTILLATION METHOD: After having collected the pomace used to produce Valpolicella, a light pressing is carried out. Subsequently, the pomace - which is still steeped in wine - is immediately distilled using a discontinuous method at low pressure.

AGEING: The grappa thereby produced is then transferred to oak barriques for 6-9 months.

CHARACTERISTICS: The discontinuous, low-pressure distillation method allows for the extraction of exquiste fragrances and aromas, with hints of vanilla and a roundedness that comes from ageing in barriques.