Luckily for Italian distillers, the number of grappa fans has significantly increased in the last 20 years or so – and not just among men; more and more of the «gentle sex» are joining the club. The development of this distillate from a «poor farmer’s booze» to a filigree premium spirit has taken effect worldwide. By the way, it can only be called grappa if it is distilled in Italy or Ticino.
Grappa is made from grape pomace. This is mainly residual liquid and solids (stems, skins, seeds) left over after pressing the grapes. It is important to bring this mash straight to the distillery after pressing to prevent oxidation. To avoid any delays, we transport the Vino Nobile pomace from our Tuscan winery, Tenuta Vallocaia, to the nearby Torrita di Sienna using our own tractor-trailer unit. The local Distillerie Bonollo, a family business over one hundred years old, is where both our grappas are produced: the white version with the «Vallocaia» label and the golden «Oro». The difference in colour between these two premium spirits is a result of the ageing process, as the «Oro» is matured in wooden barrels. Which one too choose: barrel-aged or not? This is entirely up to the customer’s individual tastes.
Grappa lovers have a wide variety of special glasses to choose from, whose price per unit often exceeds the value of an entire bottle of Grappa! That’s why we’d like to reveal how chief executive Rudi Bindella enjoys his grappa in the evenings: he takes his red wine glass that still has a teeny bit of Bindella Vino Nobile left in it from dinner and uses it, unwashed i.e. primed, to make for the most pleasurable drinking experience. Cheers!
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