The fermented pomace of Pantelleria’s zibibbo grape yields a monovarietal Grappa, with an amber hue and seductive, fragrant aromas.
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Description: The fermented pomace of Pantelleria’s zibibbo grape yields a monovarietal Grappa, with an amber hue and seductive, fragrant aromas.
Ageing potential: Several years (2-3)
Serving temperature: 20-22C°, to bring out its rich, aromatic flavours
Production area: Sicily- Island of Pantelleria
Training method: Pantelleria ground-trained gobelet
Pruning method: Short with 8-10 spurs
Vineyard density: 2,500 vines per hectare
Soils: Volcanic sand with some pumice
Vinification: Distillation method:
The freshly-pressed pomace is given a careful fermentation in roto-fermenters. It then steam-distilled in a short-column pot still, discarding the “heads” and “tails” and retaining the centre cut. A 12-month ageing in barrels completes the process.
Maturation in wood: 12 months
Alcoholic content: 42% Vol.
Oenologist: Antonio d'Aietti
Visual: Light amber
Nose: Delicate and aromatic
Palate: Alluringly smooth, elegantly fragrant
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