Brandy 40°

Brandy 40° Grape variety: Cabernet, Merlot, Pinot Nero. Name: Brandy XO: XO is the highest rating in the ranking of Brandies. Distillation: Traditional distillation in classic “Cognac” copper boules of the wines obtained from Trebbiano and Asprigno grapes. Refinement: In small durmast oak barrels of Limousine essence for over ten years; this is why it…

Grappa Cormòns 40°

Grappa Cormòns 40° Marcs: This grappa is born out of a distillation of a blend of white-skinned grape marcs which come from the Doc Collio area (Pinot Bianco, Chardonnay, Sauvignon, Tocai, Traminer, Pinot Grigio, Ribolla Gialla, and Malvasia Istriana). Name: Collio 40°: Grappa Cormòns is obtained through the fermentation of the richest part of the…

Grappa di Friulano 40°

Grappa di Friulano 40° Marcs: Friulano (Tocai). Name: Tocai Friulano Rinascimento. Soil: Lands of Friuli Venezia Giulia. Distillation: The grappa is obtained only from the distillation of Tocai Friulano marcs which are fermented after the separation from the must; the distillation is done using the “Napoletano” copper alembic method modified with a vacuum process so…

Grappa Karati 40°

Grappa Karati 40° Marcs: Pinot Grigio. Name: Karati Pinot Grigio. Soil: Lands of Friuli Venezia Giulia. Distillation: The grappa is obtained only from the distillation of Pinot Grigio marcs; they are fermented after the separation of the skins from the must; the distillation is partly done using the “Napoletano” copper alembic method with a bain-…

Grappa di Torba 40°

Grappa di Torba 40° Marcs: Cabernet, Merlot, Pinot Nero. Name: Torba Soil: Marly, arenaceous, rich in mineral elements like limestone, potassium, and phosphorus; easily brittle, characteristically called “Flysch di Cormòns”. Distillation: The grappa is obtained from the distillation of marcs from Cabernet, Merlot and Pinot Nero vineyards from the Doc area Collio; the distillation is…

Limoncello 30°

Limoncello 30° Fruit: Lemon (citrus fragrans). Name: Limoncello Soil: Areas of the Mediterranean. Process: Infusion of very big rinds from big lemons in alcohol; the good flavor is obtained through the distillation of figs and persimmons; the rinds are macerated to extract the citrus-fruit aromas. Color: Opaque lemon yellow verging on green, hazy, almost cloudy…