GRAPPA DI CERASUOLO DI VITTORIA
It is obtained by distilling the pomace of Nero D’Avola and Frappato grapes used to produce Cerasuolo di Vittoria wine. The traditional discontinuous distillation technique in 450 kg alembic stills allows to obtain the highest quality product. A fundamental role is played by the Master Distiller who, thanks to his experience, is able to extract only the heart of the distillate, which is the purest and most aromatic part.
Pomace: Nero d’Avola and Frappato
Alcohol content: 42% vol.
Distillation: pot still
Production techniques: after selection, the pomace is placed in a bain-marie inside a 450-kg pot still, where it heats slowly until reaching the temperature necessary for alcohol evaporation. Each pomace batch is processed individually and each run lasts 4 to 5 hours. The distillate, which has a temperature of approximately 76°C, is poured into stainless steel containers and allowed to mature for 6-8 months. Next, the distillate is diluted with water and brought to the right alcohol level. Next, the distillate is diluted with water and brought to the right alcohol level.
Ageing: in lots for at least 18 months.