Tuscany Farmhouse Near Florence: Tuscany Country Villa

 
 

 

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Products technical forms »

Grappa Fattoria Il Lago

Grappa Monovitigno

Classification

Grappa of the residue of Chianti

Alcohol level

43% by volume

Primary products

Fermented residue of the first pressing

Residue of wines

Sangiovese

Flavour considerations

A crystal aspect – The grappa has a persistent scent which recalls the original fragrance of the residue of the vines just extracted from the barrels; its taste is intense, dry and very well balanced.

Method of distillation

The fermented residue is transferred in a distillery straight after the emptying of the barrels and their relative pressing. The continuous distillation is then carried out by direct steam with the re-distillation of the alcoholic phlegm. Once the “Grappa” has been obtained, it is then placed in stainless steel vats for refining for a period of approximately 6 months.

How to serve

Serve at a temperature of 9/12°C in a tulip-shaped glass.