Grappa Fattoria Il Lago "Riserva"
Grappa Monovitigno
- Classification
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Grappa of the residue of Chianti
- Alcohol level
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43% by volume
- Primary products
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Fermented residue of the first pressing
- Residue of wines
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Sangiovese
- Flavour considerations
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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
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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
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Serve at a temperature of 9/12°C in a tulip-shaped glass.