Basilica Cafaggio Aged Sangiovese Grappa is made from pomace selected from our own Sangiovese grape winemaking process. Careful selection, use of special small containers and quick transport to the distillery let it preserve all the delicate fragrances typical of Sangiovese pomace. This is a project that has been years in the making, not only because this Grappa is aged for five years but also because the story behind the project began in the autumn of 2012.
Raw material: fresh pomace from Sangiovese grapes
Pomace place of origin: Cafaggio, Conca d’Oro, Panzano in Chianti
Exposure and altitude: south, south-east, south-west, on average 320 meters above sea level.
Soil composition: medium deep clay loam, pebbly, well drained, originating from limestone sandstones.
Training system: spurred cordon, guyot
Harvest time: harvest by hand in the last ten days of September and the first ten days of October
Distillation: distillation takes place after a few days of rest to let the pomace ripen. Distillation is done in discontinuous stills with copper bain-marie boilers that extract all the light and delicate fragrances and the aromatic complexity that comes from generous Sangiovese grapes.
Refinement: one year in steel tanks and over five years in French oak barrels previously used for white wine maturation.
Organoleptic properties: Aged Sangiovese Grappa has a handsome bright amber color and a particularly complex bouquet that blends initial fruitiness with the vanilla and light cocoa fragrances typical of French oak. Its flavor is very complex and especially rich but also very delicate, with a superb and persistent aftertaste that leaves a pleasant flavor with a wealth of other nuances. This grappa is best when tasted in large glasses.
Preservation tips: upright, in a dark and cool place. Avoid sudden changes in temperature
Alcohol content: 43 % vol.
Serving temperature: 15°-18° C
Available formats: 0.50 l.Download the datasheet