Grappa Cru Monovitigno Ribolla (with own box)

Grappa is the oldest distillate from northern Italy, obtained from the distillation of the marc, i.e. the now-dehydrated skins of the grapes used to make wine. 

Fermentation takes place in stainless steel vats, followed immediately by distillation to avoid unwanted second fermentations. 

The discontinuous distillation, in copper steam stills, is slow, so as to allow the volatile components (aromas) to evaporate properly and thus obtain the organoleptic characteristics of the grape variety used. 

The grappa then rests in stainless steel containers from 6 months to one year.

Ribolla Gialla Cru is an elegant, fresh grappa with floral hints attributable to the Ribolla Gialla grape variety.