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GAJA GRAPPA DI BARBARESCO CL.50
GAJA GRAPPA DI BARBARESCO CL.50
The Grappa Gaja in Piedmont are produced at the distillery of Barbaresco cooperative founded in 1980.
The brandies are all derived from the distillation of fresh pomace. The distillation period begins in fact to mid-September and ends in November.
The distillation process uses pot stills that work under vacuum: the precious arrangement allows to operate at a lower temperature to seventy degrees centigrade (instead of one hundred and more degrees) maintaining in the distillate greater fragrance and aroma compounds and limiting the extraction of essential oils from grape pips responsible for the most trivial and coarse tastes.
GRAPPA DI GAJA BARBARESCO this grappa is limpid and crystalline expressed great pleasure. Nose full of fruity, ripe fruit, dried fruit. The palate is addictive, with a persistently warm and spicy finish. Distillation period: October.
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