Marolo Grappa di Barbaresco Doppio Fusto 42.0 "OB"

Marolo Grappa di Barbaresco Doppio Fusto - Distilleria Santa Teresa [Official Bottling] Distilled Nebbiolo from Barbaresco - Aged in Oak & Cherry Barrels 42.0% abv.

Doppio Fusto

These three grappas in the Doppio Fusto Range are born from our passion for aging in wood. They feature a deep amber colour, complex, interesting and unique characteristics; intense flavour with scents of vanilla, almond, cocoa, combined with a fruity freshness. Harmonious, complete and elegant as a whole, thanks to the aging in two different kinds of wood. Our first double cask grappa, “Doppio fusto”.

Grappa is an Italian distilled alcoholic beverage originally produced by distilling the remains of grapes after winemaking — namely the skins and seeds. Initially, it was a way to avoid wasting surplus grape pomace at the end of the season. Today, however, many distilleries produce only grappa, with quality as their primary focus.

The flavour of grappa, much like wine, depends on the type of grape, its quality, the casks in which it is aged, and the production process (continuous or discontinuous). Grappa has a minimum alcohol content of 37.5%. The law specifies only a minimum alcohol level, not a maximum; in practice, the alcohol content typically ranges between 40% and 60%.

Grappa is a protected product name within the European Union. To use the name grappa, the following conditions must be met:

• Produced in Italy or the Italian-speaking part of Switzerland.
• Made from grape pomace.
• Fermentation and distillation must take place on the pomace.

The second requirement does not allow the use of grape juice for fermentation. The third requirement has several important consequences. Because distillation must take place on a relatively “dry” substance — the pomace — it is usually carried out in a bain-marie or with steam to prevent the pomace from burning. The distillation process therefore requires great care. The woody parts of the pomace (the stems and grape seeds) ferment together with the sugar-rich liquid still present in the skins, producing a small amount of methanol. Methanol is toxic and must, of course, be removed from the distillate. To control the public health risks associated with this and to curb illegal grappa production, the Italian government once introduced legislation requiring winegrowers to sell their grape pomace only to licensed grappa distillers.

— Natalie Berkowitz, The Winemaker’s Hand: Conversations on Talent, Technique, and Terroir