Quality and care for the raw materials are the first and most important steps in the production of a good acquavite d’uva. For this reason, only healthy grapes from vines grown in dedicated areas are selected and harvested at the top of their aromatic and polyphenolic maturity. Grapes are destemmed and softly pressed, then the must undergoes fermentation with the skins and the addition of selected yeasts. The stems are removed to avoid releasing tannic and herbaceous hints, while grapes are delicately pressed since lacerating the skins would lead to unpleasant notes. The fermentation temperature is carefully controlled and kept stable to allow yeasts to work under the best conditions. When sugar has almost completely turned into alcohol, distillation takes place inside a discontinuous alembic with bain-marie heating (indirect and therefore more delicate system). The resulting acquavite is sophisticated, characterized by the aromas and perfumes of originary grapes. Before bottling, it is filtered and shortly refined in steel tanks.
