Marly, arenaceous, rich in mineral elements like limestone, potassium, and phosphorus; easily brittle, characteristically called “Flysch di Cormòns”.
The grappa is obtained from the distillation of marcs from Cabernet, Merlot and Pinot Nero vineyards from the Doc area Collio; the distillation is partly done using the “Napoletano” copper alembic method and partly through a vacuum process so as to obtain the low-temperature distillation point and extract more of the vine’s aromas.
In oak barrels.
Intense amber, warm.
Intriguing, smoky, of roasted coffee, slight aroma of oriental spices.
Intense, strong, complex, of chocolate with leather scents.
At the end of meals or between meals with Tuscan or Cuban cigars.
At 18-20° in wide, capacious balloon-shaped glasses.