La nostra grappa da vinacce di vini diversi, tutte monovitigno.
Our grappas are selected according to the marc, such as nebbiolo, and the grappa is matured for a few months in barrique and then refined in the bottle.
The organoleptic characteristics change for the color and the scent, which highlights the personality of the grapes and determines the taste and the structure.
All our grappa is bottled in the original bottle Albeisa (from Alba), commissioned by the Alba producers in the early 1700s, to distinguish their wines from others. A few bottles in the world immediately identify an area and its wines and Albeisa, with its unique shape, is one of these, an example of success and expression of an extraordinary territory like that of Langa and Roero.
All our grappa is an expression of the Langhe territory, which stands out for its renowned wine production, famous all over the world, and our gastronomic products, such as Alba's white truffle, for which a fair is held every year. dedicated that attracts many visitors even beyond national borders. These factors have allowed the Langhe to enter, in 2014, among the natural assets protected by UNESCO.
La nostra grappa è fedele alla terra da dove nasce, fino alle bottiglie.
The European Union 110/2008 Regulation identifies the grappa as an exclusively Italian product, as it defines the brandy obtained from the marc (that is from the grape skins of the grapes once separated from the must or wine) obtained from grapes produced and vinified in Italy and distilled in plants located within national borders. The pomace brandy obtained in other European countries can not bear the name "grappa".
The name grappa probably derives from "graspa", which means "grape branch". The origin of the production of spirits in Italy can be traced back to the year one thousand. Of marc, and in particular of the "spirit" or lymph obtained from them, we speak instead starting from 1400, even if the first evidence on the study of their distillation date back to 1600. It will however only be around the end of the 18th century, with the introduction of the first steam stills, which will have a real revolution in the distillation techniques used, giving the grappa its own product identity, more and more widespread and appreciated, especially in northern Italy. A further impetus to the production and diffusion of the product in our country is instead due to the Florentine Baglioni, who in 1813 designed the distillation column, able to concentrate in one operation the alcoholic liquids and to correct some imperfections.
Based on the distillation it is possible to distinguish between single-vine grappas, if the pomace used are all from a single quality of grapes, or between mixed grappa, if the grappa obtained contains different percentages of more varieties of marc. Depending on the refinement or the processes that follow the distillation, the grappa can instead be young (not aged), aromatic (derived from aromatic grapes, eg Moscato); aged (minimum 12 months in wooden barrels); age or aging reserve (minimum 18 months in wooden barrels) or flavored (with the addition of natural flavoring, such as herbs, roots or fruits). Beyond the distillation techniques used, the fundamental element to determine the organoleptic profile of grappa is the master distiller, true author of the spirit, so that it is often more difficult to recognize the vine from which it derives that the hand of the one who produced it.
The current legislation allows to mention on the label both the master distiller and the used alembic, which together form a fundamental binomial for the characterization of the grappa.
The grappa, because of the high alcohol content, can not be served as a drink throughout the meal, but is usually proposed after coffee or combined with it. The undisputed protagonist of the typically Piedmontese "pusa-cafè" ritual, that is the traditional end-of-meal liqueur, is definitely the best ingredient of the correct coffee, a typically Italian specialty, whose original recipe includes the addition of a dose of grappa to taste. . It is however much appreciated as a meditation drink and finds a perfect match with dark chocolate, which is able to enhance all the characteristics thanks to the high alcohol content and the explosion of aromas that identify it.