Grappa di Moscato Invecchiata, Ghiga

GRAPPA DI MOSCATO INVECCHIATA

Grappa Moscato is traditionally produced in the spring following the harvest. This is because the pomace of Moscato comes from the immediate pressing of fresh grapes, and arriving at the distillery still “virgin” must therefore still ferment. In contrast, however, the pomace of red grapes (Barbera, Nebbiolo, Dolcetto) is already fermented, for it comes from maceration – fermentation of red wines; for this reason it is already immediately ready to be distilled and is then processed before the Muscat. Meanwhile, the Moscato pomace is fermented slowly throughout the winter, maturing fragrances and unmistakable aromas typical of the variety of origin. The old master distillers say the Muscat pomace is more difficult to distill compared to red. According to them it is more difficult the extraction process; at those times indeed needed a initial passage of the product in the “columns” of distillation, before passing successively in ‘alembic; This served to increase the aromatic charge of the grappa, characterized by fragrance and aroma very difficult to extract and preserving. The presence of the grape stalks in grape pomace renders difficult the work of the master distiller. It also very difficult the storage; fresh, yet to be fermented, the pomace should be stored in perfect condition health and possibly oxygen-free environment, in order to allow a slow fermentation which develops and maintains the flavors without microbiological processes that occur diverted that could compromise the quality of product. In a nutshell, Grappa Moscato is a synonym for “Masterpiece” from the distillation Italian, not only ancient but also modern

Basic information

Name of the product

Grappa of Moscato Aged

Vine variety

Moscato bianco

Denomination

No

Classification

Aged Grappa

Color

Yellow Amber

Typology

Aged

Country/region

Italy – Piedmont

Alcohol content

42 %

Aging

12 months in Tonneau of Slavonian oak

Processing

Method

The fresh pomace, obtained at the end of the pressing of selected Moscato grapes, is transported immediately to the distillery, which are stocked in a special closed room, piled up and pressed with the use of a special tracked bulldozer. When the room was filled, the pomace is covered with clear plastic and the whole ‘environment is closed and sealed. In this way the pomace is fermented in reducing conditions (absence of oxygen). This condition prevents the ‘oxidation and thus retains the best flavor characteristics of the product; also the reduction also maintains a very slow rate of fermentation (important for developing and maintaining perfumes) and select yeasts good, eliminating microorganisms that could give rise to abnormal fermentation very harmful for the final quality of the grappa. After about 4-5 months, the pomace can be distilled. It uses the traditional system constant current of steam. A boiler generates steam that enters the lower part of ‘alembic while the pomace enter the high part of the machine. Pomace and steam meet in countercurrent (the steam rises and falls the pomace), in this way the steam piping hot alcohol extracts and perfumes, which are refined in subsequent distillation columns; in these same columns as the steam condenses and your lower part of the grappa in the gushes about 90-95% vol. of alcohol. This Acquavite is then cut with water to lower the alcohol content to 42%, so as to fall within the limits of the law. At the same time, the pomace “exhausted” that come out from ‘alembic are immediately dried and separated from the seeds. The seeds are then directed to the production of ‘grape seed oil, which is considered as one of the most dietary oils there is. All that remains (grape skins and dried stalks), is used as a natural fuel to power the boiler generating steam necessary for the distillation. After distillation begins the period of aging: the Acquavite of Moscato is put to grow old in tonneau of Slavonian oak for at least 12 months. At the conclusion of aging, Grappa is finally filtered, bottled and marketed

Temperature

10 – 15 ° C during the period of storage – fermentation

Duration

About 4-5 months of storage – and fermentation 1-2 days distillation

Ageing

in wooden barrels

Age of barrels

up to 3 – 4 years

Type of barrels

Tonneau French

Type of wood

Slavonian oak

Level of Toast

Medium Toast

Percentage of new barrels

50%

Time timber

minimum 12 months

Minimum time in the bottle

10-15 days from ‘bottling

Bottle        

Empty Bottle Weight

600 grams

Aging potential

up to 5 – 6 year

Cork size

cork silicone “T” with wooden head

Cork material

Silicone with wooden head

Type of bottle

Bottle “Lisette”, white glass, from 0,50 L

Vineyard

% Grape/vine

100 % Moscato

Soil

marl, clay and a large supply of calcium and magnesium

Exposure

South – west

Agricultural method

spontaneous grassing , with 2 cuttings of ‘grass during the spring – summer and tillage ( plowing with ripper teeth 3 ) at 30-40 cm depth , carried out in the autumn. Limited use of herbicides and fungicides

Year planted

1977

Type of Harvest

Manual in boxes forelle

Geolocation

Media hill