Grappa del Borro Petit Verdot (BIO)

Wines

Grappa del Borro
Petit Verdot (BIO)

The Grappa del Borro is obtained solely with pomace from Petit Verdot grapes produced on the Estate. n order to preserve the varietal aromas and characteristics, the marc is taken to our trusted distillery Nannoni immediately after being softly pressed. The method of distillation is artisanal, with discontinuous cycle-stills and the carefull removal of ‘heads’ and ‘tails’, essential to obtain a high-quality grappa. This grappa is limpid, crystalline and colorless. The nose denotes intense, clean and refined aromas of the grape variety reminiscent of the harvest scents and fresh marc with hints of honey and candied fruits. The taste is well balanced and enveloping, surprisingly elegant and complex. The aftertaste is soft and persistent, the harmony of flavors leaves the mouth in perfect balance. It should be served at a temperature of around 18°C in suitable glasses. It is recommended to let it rest for a few minutes in the glass before tasting: on exposure to oxygen the perfumes and the whole sensory experience are enhanced. It is ideal with dessert, especially with fine dark chocolate, also to be enjoyed on its own as a meditation spirit, or accompanied by a fine cigar, possibly Tuscan.
“The distillation methods were developed between the VIII and VI century B.C. in Mesopotamia and rapidly applied to wine to make schnapps".
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Blend

100% Petit Verdot

Organoleptic card

Alcool: 42 %

Food pairing

It is ideal with dessert, especially with fine dark chocolate, also to be enjoyed on its own as a meditation spirit, or accompanied by a fine cigar, possibly Tuscan.

Winemaking

This Grappa is exclusively obtained from the pomace produced on the estate from Pinot Verdot grapes. The method of distillation involves using a discontinuous method with steam, a low grade copper column and the manual cutting of head, heart and tail during each burning
The Grappa del Borro is obtained solely with pomace from the Petit Verdot grapes grown on the estate. A few hours after racking, the grapes are sent to Nannoni, a trusted distillery, who handles the delicate distillation phase. This grappa is obtained with a discontinuous steam method with a low grade copper column, manual cutting of the head, heart and tail during each…….Grappa should be tasted in the proper at a temperature of 18°C and after a required oxygenation of 10 minutes.

Download the technical sheet