Ventolaio

Produced exclusively with fermented pomace of grapes destined for Brunello. Steam distilled with the traditional method in copper discontinuous alembic stills. The distillation of the pomace takes place practically in a bain-marie allowing to enhance the floral and fruity notes. The result is a clear and transparent grappa; intense, delicate, fruity bouquet; dry, warm, persistent, very pleasant taste and without alcoholic aggression. It is recommended to serve it at room temperature in order to better appreciate the fragrance and harmony of this grappa. Excellent as a digestive, ideal for an elegant gift, to be enjoyed alone or with pure chocolate, tiramisu and chestnut honey.

Produced exclusively with fermented pomace of grapes destined for Brunello. Steam distilled with the traditional method in copper discontinuous alembic stills. The distillation of the pomace takes place practically in a bain-marie allowing to enhance the floral and fruity notes. The result is a clear and transparent grappa; intense, delicate, fruity bouquet; dry, warm, persistent, very pleasant taste and without alcoholic aggression. It is recommended to serve it at room temperature in order to better appreciate the fragrance and harmony of this grappa. Excellent as a digestive, ideal for an elegant gift, to be enjoyed alone or with pure chocolate, tiramisu and chestnut honey.

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 15/20 days. Refinement: About 12 months in French or Slavonian oak barrels with a capacity of 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 15/20 days. Refinement: About 12 months in French or Slavonian oak barrels with a capacity of 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 20/30 days. Refinement: About 60 months in French or Slavonian oak barrels with a capacity of 15 or 30 hl

Grapes: SANGIOVESE 100% Altitude: about 400 meters slm sea level Training system: Spurred cordon Soil: Galestro Vinification: In steel tanks with controlled fermentation temperature, maceration on the skins for 20/30 days. Refinement: About 60 months in French or Slavonian oak barrels with a capacity of 15 or 30 hl