For the Grappa Stravecchia, the skins are carefully selected and similarly distilled by master distiller Bruno Franceschini according to the traditional method. The high-quality distillate is striking for its unique character and shimmering golden amber colour.
It is the result of long ageing in the oak barriques previously used to age the San Leonardo – the wine that is the symbol and quintessence of the estate.
Aged pomace brandy.
Fermented grape pomace.
Tenuta San Leonardo.
GRAPE RIPENING PERIOD
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. and 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.
For about five years in small oak barrels (barriques), in which the estate's flagship wine has previously matured: San Leonardo.
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.
Grappa Stravecchia has a characteristic amber-gold appearance. Full-bodied, aromatic and subtly elegant; a seriously good spirit with a unique sensory profile, it is distilled in limited, prestige-enhancing quantities to be savoured in reflective mood.
16-18 °C. Serve in large glasses to appreciate the aromas to the full.