 |
 |
 |
|
 |
A little bit
of history |
| The
first testaments
to the study
and distillation
of grape-pulp
go back to
the year 1600
and were performed
by the Jesuits.
Until the
beginning
of the Nineteenth
Century there
is no technological
difference
between distilled
alcoholic
products.
Later, Grappa
in Italy chose
its own road
that brought
about the
creation of
a drink with
unique and
unrepeatable
characteristics. |
|
|
|
|
 |
| Honest
and crystal clear |
 |
|
|
|
 |
|
|
 |
 |
|
 |
|
GRAPPA
DI BRUNELLO
PRODUCTION
AREA:
The
Brunello
di Montalcino
grape-pulp
produced
in the
province
of Siena
within
the
Municipality
of Montalcino
are
processed
in a
distillery
located
in the
heart
of old
Tuscany
VINE
VARIETY:
Sangiovese
Grosso
is locally
called
Brunello
DISTILLATION
METHOD:
Distilled
in pot
still
REFINEMENT:
In stainless
steel
ALCOHOL
CONTENT:
42%
POURING
TEMPERATURE:
10-12°C
RECOMMENDED
GLASS:
Small
long
stemmed
tulip-shaped
glass
MATCHING:
Chocolate
and
dry
pastry
|
|
 |
| Another
great Italian
success |
 |
|
 |
|
GRAPPA
DISTILLED
FROM
RED
WINE
GRAPE-PULP
PRODUCTION
AREA:
Tuscany
VINE
VARIETY:
Sangiovese
DISTILLATION
METHOD:
Distilled
in pot
still
REFINEMENT:
In stainless
steel
ALCOHOL
CONTENT:
42%
POURING
TEMPERATURE:
10-12°C
RECOMMENDED
GLASS:
Small
tulip-shaped
glass
with
long
stem
MATCHING:
We recommend
you
try
it in
combination
with
smoked
sausages,
or,
more
classically,
with
a small
pastry
|
|
|
|
|
 |
|
|
