Grappa di Moscato
S. Stefano Belbo
Calcareous marl, and has a highly alkaline pH
Exposure and altitude
Face south - 300/400m asl
Guyot 4.000 - 5.000 plants/ha
End of August, beginning of September
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..
Suggested as after-dinner drink.