Grappa di Sauvignon Dolomiti

Distillation: The ‘press cake’ or vinacce is kept in a controlled atmosphere (without oxygen). We then remove the stems and seeds, separating them from the grape skins. This takes away somewhere between 20 to 45% of the mass.
In this way we are able to avoid distilling the ‘wood’ (stems) and oil which are in the seeds. We distill only the skins as soon as the sugar fermentation has finished which happens in small tank of 880 pounds. The small batch fermentation allows us to avoid overheating the mass during its fermentation and retains more character of the Sauvignon fruit.
It produces a spirit with greater finesse.
As soon as the fermentation is finished, for the distillation we use an alambic pot still which we helped design and tailor to our liking. The resulting spirit is typically intense, 73% - 78% alcohol.
It is then left in stainless steel.