Production method The pomace of Chianti Classico grapes that go to produce the Castello di Brolio are distilled in a steam pot still. The grappa that flows, is transferred to barrels of Slavonian oak where it matures for a minimum of 18 months. This process gives the Grappa Riserva its character and an unmistakable aroma of its grapes of origin.
Distillery
Distillery Bonollo di Formigine (MO)
Production Vintage 2006: 2.377 bottles of 0.500 lt.
Organoleptic characteristics Absolutely transparent amber yellow in colour; intense, forthright nose showing delicate notes of blackberry in the finish. It weds enormous elegance with a good balance of aromas ranging from flowery, fruity notes to gentle hints of vanilla and oak.Serve at a temperature of 17°C.
