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Speciality

Speciality

Grappa di Moscato

Moncucco

Grapes

Moscato Bianco

Area

S. Stefano Belbo

Soil type

Calcareous marl, and has a highly alkaline pH

Exposure and altitude

Face south - 300/400m asl

System

Guyot 4.000 - 5.000 plants/ha

Harvest

End of August, beginning of September

Gradation

40% vol

Temperature

Ambiente

Size

0,5 L

Technical notes

Fermentation: the pomace obtained by pressing the grapes after de-stemming and crio-maceration is left in small tanks, where a slow, oxygen-free fermentation produces the alcohol and above-all allows the intense varietal aroma of the grapes to develop.

Distillation: it takes places 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, surprising distillate.

Ageing: in October the distilled grappa is immediately transferred into barrels made by mixing different kinds of wood. The ageing lasts around 10 months..

Pairings

Suggested as after-dinner drink.