The grappa from San Leonardo is produced from the fresh skins of the best Cabernet and Merlot grapes cultivated on the estate. After light pressing, this select marc is immediately processed and distilled by master distiller Bruno Franceschini using direct steam. This traditional method produces a grappa which, like the estate’s wines, unites agreeable, noble and elegant characteristics.
Fermented grape pomace.
SOURCE - Tenuta San Leonardo.
GRAPE RIPENING PERIOD
October - November.
Pot stills working in a discontinuous cycle.
Steam heating. To make a good grappa, the pomace must be completely fermented and distilled as soon as the wine has been racked off, after only light pressing. The average alcohol content of the distillate obtained is 75% vol. Before bottling, it is diluted with distilled water to the desired alcohol content. It is then cooled to a temperature of 10 °C and filtered 48 hours later.
In bottle for at least 6 months before release onto the market.
Water and ethyl alcohol. Hundreds of secondary components are also present in minute quantities. It is these superior alcohols, esters, aldehydes, oils and so on that contribute to the sensory characteristics of the distillate.
A white grappa that is perfectly dry yet velvet-smooth and full-bodied.
In stainless steel vats.