Distina - Grappa di Barbera e Bonarda
Region: Emilia Romagna
Pomace is fermented along with its own must, immediately stocked after pressing and distilled in a couple of days. Double distilled in 200L copper alembic ‘a bagnomaria’. The spirit is aged in stainless steel tank for 6 to 12 month before alcohol dilution to allow the extraction of esters and aromas. 168 half litre bottle were made. From dark skin grapes variety generally blended to create a classic wine from the area, called Gutturnio. Masculine, energetic and vinous nose. Rich mouthful with reminisce grapes flavours and touch of earthiness. Dad’s grappa.