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 as to obtain the low-temperature distillation point needed to obtain a greater quantity of the aromas contained in the characteristic marc of the vine.
Delicate with notes of dried figs and peppers.
Mellow, velvety, slightly spiced flavor of vanilla and liquorice, smooth, of dry aromas.
At the end of meals and with dry sweets and desserts, pinza (typical dessert of the Veneto, Friuli and Trentino regions) and gubana.
At 7-8° in long-stemmed, thin-glass, mandarin-orange shaped glasses.