GRAPPA DI NEBBIOLO

This grappa is young, colourless, perfectly clear and very delicate. It is distilled from the pure marc of Nebbiolo grapes picked and fermented towards the end of October. The master distiller performs his work in November, and with the same care and attention as ever produces a distillate full of flavour, fragrance and harmony.

GRAPPA DI DOLCETTO

Made from the skins and seeds of Dolcetto grapes picked over the last ten days of September. This is the first red grape to ripen in the Langhe and so the marc is distilled immediately. A 43 degree grappa is obtained, full of the original aromas of the grape and must. It has a perfectly bright, colourless appearance, a fragrant bouquet and well-balanced taste.

GRAPPA DI BAROLO

This is the result of the distillation of the skins and seeds of Nebbiolo grapes used to produce Barolo wine. 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 an intense aroma with hints of vanilla and spices.