Bell Wine Cellars, Grappa -- Bell Wine Cellars Shopping Cart
$75.00
-- Bell Wine Cellars Grappa
Grappa is the oldest and most traditional distillate; originally from Northern Italy, obtained by distilling the pomace, or the leftover juice and skin of the grape following wine production. The word "grappa" means "spirit" in Italian. Shrewd Italian wine growers couldn't bear to simply to dump their grape pomace. Instead, they distilled these "leftovers", creating a fiery (some would call it brutal) spirit shared with family and friends.
In later years they marketed it, mostly at home.
The quality of the Grappa is proportionate to the quality of the grapes from which the pomace is sourced, dictated by acidity, climate and yield size of the vineyard. Once the wine is drawn off of the grapes, the fresh pomace is immediately taken to the distillery where the stalks are removed. The remains are then loaded into tanks where yeast and selected enzymes carry out the process of fermentation at a controlled temperature. Immediate distillation ensures a Grappa of absolute quality, retaining the characteristic aromas and tastes of the original grape while avoiding the formation of methyl alcohol and demethylization caused by secondary fermentation. The flavor of grappa, like wine, depends on the type and quality of the grape used.
One of the most critical innovations was the brainchild of Giannola Nonino, the wife of Benito Nonino, the distiller for the family that had been producing grappa in Percoto Udine, Fruili since 1897. Giannola convinced her husband to try distilling the pomace of individual grape types separately rather than mixing those of multiple grape varieties together. Their inaugural single-grape attempt centered on a local grape variety, Picolit, known for its ethereal delicacy and success in dessert wines. Benito distilled a meager 10 gallons for the experiment. The resultant grappa eclipsed Benito's other grappas in terms of freshness, complexity and refinement.
This is just what we have done here at Bell Wine Cellars. By separately distilling the Chardonnay and Cabernet Sauvignon pomace we have created our own unique grappas that are the perfect end to a meal. Unlike traditional Italian producers, and to better
capture the varietal characteristics in each distillate, we fermented freshly crushed juice in the presence of their skins so that the juice could absorb as much flavor as possible from the skins. To better control the extraction of flavors, and to prevent the formation of bitter compounds, we controlled the fermentation temperature using hoses buried in the fermenting must that had glycol circulating through them. Through these practices we have created a grape distillate - grappa - that lacks the harsh, bitter compounds one often associates with grappa, and has the delicate varietal characteristics showing through.
Varietal: Chardonnay; Cabernet Sauvignon
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