RAW MATERIAL: Selection of fine Nero d’Avola pomace from the company vines used in the production of Milazzo red wines. Black berry grapes.

FERMENTATION: The alcoholic fermentation of the black grape pomace takes place in our cellars, as a guarantee of matter rich in aromatic elements. The pomace extracted from the must for the production of our red wines is then stored in steel vats for a few months, starting from the time of the first racking, waiting to be distilled.

ARTISAN DISTILLATION: Discontinuous with the cutting of the heads and tails. The distillation takes place very slowly to allow the volatile components to evaporate correctly and consequently condense in order to enhance the aromas and characteristics of the grape variety used. The distillation is carried out in a discontinuous plant with eight copper stills, with direct steam to produce a “raw” grappa at about 75% alcohol, the final alcohol content (45°) will be reached with a subsequent cut and final cold filtration in such a way to ensure the preservation of the aromatic component.

PRODUCTION: Closely linked to the harvest of the vintage harvest.

REST: Twelve months in steel tanks.

TASTE: Grappa with a clear and crystalline appearance, it is rich and fine on the nose, rigorous in its scents and harmonious on the aftertaste. Thanks to the pomace of black grapes and their particular alcoholic fermentation, the resulting distillate is characterized by a round and balanced bouquet.

ALCOHOL: 45% Vol.

BOTTLE: 70cl.