[toggle_lite title="About the Product" opened="open"]Producer: Alboni
Description: Grappa Ambrata
Vintages Available: NV
Country, Region: Italy, Tuscany
Quality Level: Premium
Blend of Merlot and Canaiolo grapes aged in oak for six months from Poggibonsi near Siena, Tuscany.[/toggle_lite][toggle_lite title="About the Producer" opened=""]“Distillerie Alboni S.r.l” is a little artisan entity located in Tuscany, in locality Pian dell’Olmino, near Colle Val d’Elsa, in the heart of the Chianti Senese territory. It prepares and distills pomace from the whole Tuscan territory with the traditional bain-marie (steam) method which is replicated only by another distillery in Italy, in the Veneto region.
The other sector of Alboni’s commercial activity is the production of distilled spirits. These are typical Tuscan products as all the original materials are sourced exclusively from its territory and include distillates such as Arzènte (wines spirit), fruit spirits and the new “Bierbrand” obtained from artisan beers specifically made for the distillation. The study and research of new products is in constant evolution, both for the creation of new products and for the enhancement and aging of the existing ones.[/toggle_lite][toggle_lite title="Production" opened=""]Constant control over the original product is fundamental, in order for the pomace to be preserved perfectly without any deterioration or contamination. The distillation process takes places in two parts, quite different from each other. The first takes place in small stainless steel boilers, with a bain-marie “shirt”, of a capacity of around 650 lbs of pomace, with low pressure and constantly controlled steam for about two hours: this phase extracts the alcohol from the pomace and an hydro-alcoholic liquid (about 30% alcohol), called “flemme” is produced and will need a subsequent distillation to become grappa.
The second, called “ripasso”, takes place in a bain-marie column-still entirely made of copper and with staked dishes, where “flemme” is boiled for about five hours to be cleaned of the less noble parts (head and tail) in order to produce the “heart”, the Grappa.
All this equipment, in stainless steel and copper, was specifically made for Alboni Distilleries by an artisan company in the Black Forest of Germany, where the tradition and the culture of bain-marie distillation is very evolved and - while linked to constant technological progress — still respectful of quality and tradition. It represents a jewel of the artisan mechanical skills where the hand of the master distiller is the determining factor in the creation of the distillate. The limited quantities worked by this equipment allows perfect traceability and the care is such that, at the end of the distillation process, the product is piped to a tank divided into four separate compartments, allowing for the separation of the spirit by origin and type.
The various productions are controlled by law and the agents of the “Agenzia delle Dogane” constantly take samples to be analyzed. Once confirmed as apt to be released for consumption, the distillates are ready for bottling or aging.[/toggle_lite][toggle_lite title="Ageing" opened=""]Part of Alboni’s grappa production is aged in small barreles, both new and used (previously used for aging white or red wines). These are used only for three year’s periods. In this case of Grappa Ambrata, first the distillate is diluted to about 60% of alcohol in volume, then the barrels are filled and the products is left to mature for 6 to 8 months; during this period the product is routinely controlled to make sure that the wood tannins do not overwhelm the grappa. After this period, the product is further diluted to 43% alcohol in volume, then refrigerated and bottled.[/toggle_lite][toggle_lite title="Tasting Notes" opened=""]Very smooth grappa, dry, velvety and full flavour with delicate overtones of vanilla and a lingering finish.
Serving temperature: 18°C[/toggle_lite]
