This product is obtained by distillation of the pomace (peel and seeds of the grape after fermentation) which are rich in alcohol. The methodology for production is the same as that used for the production of Grappa in Italy.
In our case we used a small copper distiller with capacity to distill 70 kg of marc. The distillation is carried out by indirect heating of the pomace to achieve the necessary temperature to separate the alcohol by boiling, but not to have a punctual heating of the marc and to burn it with bad sensorial consequences.
The bases for the production of our distillate are a rapid processing of the pomace distilling immediately upon descending in winemaking, and a strict control in the separation of the fractions during the distillation using only the product obtained in the middle of the same (body) And discarding the starting and ending distillation alcohols. In this way we obtain our distillates of 100% varietal varieties of Tempranillo and Tannat.
|Serve at 4ºC. (It is usually drunk as a low drink)||40º||500 cc bottle, Italian origin|