Grappa Fattoria Il Lago "Riserva"
Grappa of the residue of Chianti
- Alcohol level
43% by volume
- Primary products
Fermented residue of the first pressing
- Residue of wines
- 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.