After pressing, the must is distilled in a bain-marie, the extracted distillate is then aged for 10/12 months in small containers where our Vinsanto had been stored for 25 years. Afterwhich the grappa is bottled without filtration and put into commercial circulation at least 3 months after refining in the bottles. An amber yellowy colour with orange specks, complex on the nose with traces of ripe fruit, honey, tobacco and cocoa. Persistance on the tongue with a sweet finish with slight alcoholic traces of a soft and silky vinsanto.