PRODUCTION: limited release of numbered bottles
RAW MATERIAL (POMACE): Grape-pomace from Sangiovese, Canaiolo and Colorino grapes from our own Chianti d.o.c.g. San Cirino wine.
PRODUCTION METHOD: Grappa distilled by the discontinuous method, with double distillation in bain-marie alembic stills, phlegm redistillation and conspicuous cutting of heads and tails.
REFINEMENT OR AGEING: About 10 months in precious French oak barrels, with a moderate alcohol content (50% vol).
FEATURES OF THE GRAPPA:
visual sensations: golden in colour, with subtle coppery highlights
olfactory sensations: scent of violets typically associated with Sangiovese, with delicate hints of vanilla
gustatory sensations: smooth and well-structured on the palate, with winy sensations and complex aromas including notes recalling wild berries and a liquorice finish of considerable persistence. Fattoria Il Colombaio’s Grappa di San Cirino is distilled exclusively from grape-pomace from our best Chianti, without adding any other lees, aromas or spirits.
RECOMMENDED GLASS: Medium-sized fine tulip glass.
RECOMMENDED SERVING TEMPERATURE: to best appreciate grappa’s sensory qualities, it should be served at a temperature of about 18°C, after allowing the spirit to breathe for a few minutes in the glass.
ALCOHOL CONTENT: 42% vol