I use all the grapes we bring into the winery, Chardonnay, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot and Cabernet Franc. Red and white pomace are distilled separately. When there is sufficient supply, single varietal barrels are produced. The pomace from skin-fermented white wines are kept together as a single barrel.
Grappa extracts a deeper layer of oak colors and flavors than wine from the barrels. Higher alcohol concentration and lower surface tension allows for deeper penetration of the spirit through the staves. This is tempered by the previous uses of the barrel, exhausting the readily available, water soluble superficial oak influences. The oak tannins and lactone flavors become gentler and less dominant but still provide positive effect. Evaporation and oxidation continue as ever with wooden barrels. These two processes allow more volatile, less desirable aromas to escape and oxygen allows deeper mature flavors to develop. All color of the grappa is naturally extracted from the barrel. Wine barrels are toasted to a much lesser degree than whisky barrels. Charring or carbonization is not common in wine barrels. The resulting color is mostly deep amber with orange highlights and stabilizes after about 6-8 months. The individual barrels give up colors in different strengths and hues.
This is a vintage item, but we do not track the vintage in inventory. The information shown describes a recent vintage of this item, but may not describe the vintage you will receive. If you require a specific vintage of this item, please contact us to inquire about availability.