| Grappa di Brunello ("Brunello" Grappa) It is made from the distillation of marcs of Montalcino ancient and noble vineyards. The first squeezing, fresh marcs are distilled into alembics at a low temperature, to conserve smells and fragrances which characterise such a wine. Recommended to wine experts. |
|
|
Grappa di Vernaccia ("Vernaccia" Grappa) This grappa comes from the prestigious earth of San Gimignano. It is distilled into alembics at a low temperature and is characterised for its dry and fruity taste, like the wine which gives origin to it. |
| Grappa di Chianti ("Chianti" Grappa) Fresh and carefully selected marcs, obtained from the squeezing of central Tuscany grapes. This grappa is distilled into alembics at a low temperature and it is recommended to wine experts. |
|
|
Amaro di Erbe (Bitter of Herbs) Digestive bitter obtained from infusions of aromatic herbs, carefully selected following ancient recipes which guarantee its genuineness and its tonic and healthy properties. .
|
