GRAPPE

MASSUCCO GRAPPA NEBBIOLO STRAVECCHIA

The methods of distillation were developed from the eighth and sixth centuries BC in Mesopotamia and were soon applied to wine for the preparation of brandy. These processes have been cited by alchemists from the twelfth century AD Even distilling the pomace has historical origins probably
very far. According to legend, is attributed to a Roman legionary of 1 sec. BC, after his return from Egypt, he had stolen a distillation plant, and it has begun production of a distillate from the dregs of a vineyard of which he was assignee in Friuli using the techniques learned. The historian Luigi
Papo traces the first production in Friuli in 511 AD by the Burgundians that from neighboring Austria during a brief installation in Cividale where they applied their techniques used in the distillation of cider apples distillation from pomace, thus resulting in the birth of the grappa Nardini
distillery in Bassano del Grappa (VI) in 1779 brought about a real revolution and marked the beginning of modern distillation in Italy, through the introduction in 1779 of the method of distillation "steam".   

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Production Area: Castagnito


Vineyard: 100% Nebbiolo


Graduation : 42% VOL.


DISTILLATION METHOD: ALAMBICCO BATCH STEAM

AGED: 8-10 MONTHS IN OAK BARRELS

SUGAR: 5-8 GR. / LT.

INGREDIENTS: GRAPE MARC NEBBIOLO STEMMED 
BEFORE THE DISTILLATION
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CHARATERISTIC

COLOUR: PALE YELLOW DARK

PERFUME: DELICATE, SWEET, GOOD COMPLEX

TASTE: RUGGED                  

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         LITTLE TULIP
The height of the body of this glass is greater and the opening is accentuated, however the size is quite small. The increased height allows a better development of complex and intense aromas of fortified wines, such as The accentuated opening makes it particularly suitable for dry fortified wines because the liquid will initially be directed towards the tip of the tongue, more sensitive to sweetness, so to better contribute to its equilibrium.

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