THE MAKING OF GRAPA

THE MAKING OF GRAPA, Grappa


Coproduction


Distillation:

Fructal d.o.o., distilled in Duplica pri Kamniku


Raw material:

White grape marc of pinot gris, chardonnay, malvazija


Technology:

1. Fermentation of grape marc
Fermenting in 200 l barrels with the addition of fermented pinot gris must.
2. Distillation
Double controlled distillation in a two-thousand-liter copper cauldron, with steam heating. The second distillation carried out to an average of 52% vol. alc. The initial and the final flow removed.
3. stabilization and blending

6-day stabilization for higher alcohols in the cooling chamber at a temperature of 3 oC. Blended with own distilled water at 42% vol. alc.
4. Maturing
in stainless steel tank.


Organoleptic Analysis:

Sight: of crystal clear color
Smell: Extremely clean, slightly ethereal, discrete sensation of lavender, hay, white flowers
Taste: Soft, slightly warm, fairly simple, but extremely clean
Compatibility of taste and smell: the smell and taste are compatible in the sensations, the overall impression is consistent
Suitability of use: The grappa THE MAKING OF GRAPA is a non-aged distillate. In flavor it acts accordingly to the appropriate heat of the alcohol and the softness of other higher alcohols. Because of its simplicity, its distinct purity and non-aggressiveness it is a great aperitif and digestive intended as well for independent toasts among friends.