The Gaja, Ca’Marcanda and Pieve Santa Restituta grappas are produced at the Distilleria Cooperativa del Barbaresco founded in 1980. They are produced by the distillation of fresh pomace: the distillation period begins around mid-September and ends in November. After fermentation, the pomace, still soft and juicy, is prepared for distillation which takes place slowly using a discontinuous copper still which, working under vacuum, allows operation at a temperature lower than seventy degrees centigrade, preserving the fragrance and aroma of the distillate. aromas. This results in a distillate with an alcohol content varying between 70 and 75% vol. which, before bottling, is diluted with distilled water until the alcohol content is brought to that indicated on the label. This results in a white grappa with a strong, broad, juicy and satisfying flavour. Another part of the production is destined for careful refinement in small wooden barrels with a capacity of 225 liters for about a year: subsequently this product is added with distilled water until the alcohol content indicated on the label is reached. This aging process brings an amber color to the final product and a softer, rounder, harmonious and persistent flavour.
Grappa obtained from the distillation of the pomace of the wine of the same name.
Distillation process: the distillation of the pomace, dripping with wine, takes place in a discontinuous copper still, which uses the bain-marie system.
Characteristic floral hints and a hint of resin are expressed in a surprisingly broad nose. Harmonious on the palate and well structured; a grappa with a clear line of development, from its aroma to its intense finish.
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