Grappa di Barolo
Vigna la Rosa
Plenty of quartzose sand and good drainage
Exposure and altitude
South/south-west - 250/300m asl
Guyot 4.000-5.000 plants/ha
First/second ten-days of October
Fermentation: the grapes are de-stemmed and crushed, and are then immediately heated to around 32-33 °C for the fermentation. The on-the-skins maceration lasts 20-30 days, which racking and returning optimizes and improves the extraction of the tannins, while also oxygenating the yeast so it can ferment in ideal conditions to obtain cleaner, more elegant aromas. As soon as the alcoholic fermentation has ended, the pomace is pressed softly and sent to the distillery while still fresh.
Distillation: it takes place in copper stills using the old discontinuous method. The steam passes slowly through the grape solids, drawing the alcohol and aromas up into a condenser to produce drops of a very precious, stunning distillate.
Ageing: the distilled grappa is immediately transferred in November into small barrels, where it matures for more than a year.
Suggested as after-dinner drink.