Grappa di Rosso |
Distillato di Vinaccia
Grappa di Rosso is obtained by distilling the pomace of Merlot, Cabernet Sauvignon and Pinot Nero grapes, obtained during the production of Rosso di Rosso and Nero di Rosso. Distillation is carried out by artisans at the famous Capovilla distillery in Bassano. Capovilla uses a rare method: the vinacce is slowly steamed in small copper alembics placed in hot water baths, and the resulting liquid is then distilled. The grappa is diluted with pure spring water and achieves an ABV (alcohol by volume) of 44% without the help of sugar or other extraneous elements. It is preserved from one to two years in stainless steel tanks. This process creates wonderful, elegantly perfumed and flavourful grappas, silky-smooth and with none of the harshness often associated with the drink. To appraciate its fine aroma and warming taste, it should stand in a glass for a few moments at a temperature of 12°c.