 |
 |
 |
 |
 |
 |
|
|||||||
|
The grapes ripen towards the end of October, and the wine is drawn off after traditional fermentation of the must in tanks. The solids are then delivered to the distillery, where they are distilled during December. The
grappa is aged for at least two years in small oak barrels, and at the
end of this maturation it has an unmistakeable straw-yellow colour with
golden hues, and |
 |
This
is the result of the distillation of the skins and seeds of Nebbiolo
grapes used to produce Barolo wine.