Cuvée di Barriques 2019 essential characteristics to obtain high

essential characteristics to obtain high quality pomace

Initial fruity fragrances of dried fruit

rennet apple

during which the alcohol content of the distillate is progressively reduced up to 45 degrees

Cuvée di Barriques 2019 essential characteristics to obtain highRAW MATERIAL Pomace of Moscato d'Asti and Nebbiolo delle Langhe grapes DISTILLATION METHOD Carlo Bocchino Traditional Method discontinuous steam still. The distillate is obtained after eliminating the heads and tails during the distillation process, using copper columns with a "mushroom" plate AGEING During refinement the alcohol content is progressively reduced until the desired level is obtained. The grappas that make up the Cuve di Barriques rest