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The Distillery
Driven partly on logistical grounds (to keep the workforce busy throughout the
year), the Ceretto brothers decided to set up the first distillery in the Langhe
to produce vintage varietal grappas from a wine cellar’s own fresh marc:
the grape solids left when the wine is drawn off.
The year was 1974, while the move to the premises in the Brunate district of
La Morra took place in 1985. Since 1991, the old “bain-marie” pot
still has been joined by a discontinuous vacuum steam plant. This new system
further reduces dwell times for the red grape marc, completely eliminating any
risk of spoilage due to storage.
. The moscato grape marc, on the other hand, is placed in small, airtight sacks
holding around 40 kilos each to ferment for 12-15 days under careful control.
In 2004, Ceretto’s grappa underwent a restyling in its presentation, and
above-all in its production philosophy.
The parameters controlling the distillation process are designed to carefully
separate the heads and tails by means of frequent analytical and taste checks.
This achieves the right balance in each batch between varietal qualities, finesse
in aroma, softness of flavor, and personality.
Furthermore, very slow distillation with a high reflux rate eliminates substances
which would reduce the grappa’s delicacy and appeal. |
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