Grappa is a unique distillate in the world because it is obtained from the distillation of marc, that is, the skins of the grapes that are eliminated from the wine after fermentation. In the case of the grappas that we present today, the pomace of cabernet sauvignon petit verdot and merlot grapes are used that have been used to produce the Bolgheri Superiore Millepassi diDonna Olimpia 1898and vinacce di Nebbiolo that have been used to produce Barolo Tebavio della tenuta l’illuminata. The pomace is already almost totally free of grape seeds, which have naturally been eliminated during the fermentation of the wine, so they are already ready for distillation and can be processed very fresh,without any additional processing. The distillation takes place with a discontinuous bain-marie appliance,which allows to grasp the different and very marked characteristics of the raw material used. Millepassi grappa is left to rest for three years in small oak barrels previously used to refine the Bolgheri Superiore Millepassi. Barolo grappa, on the other hand, is left to rest for four years in small oak barrels previously used to refine Barolo Tebavio. The distillate, after aging, is brought to the grade and cooled in order to filter it and obtain the crystalline distillate that we appreciate so much.
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