Grappa
Grappa Barricada
200 ml
Crafted
through the natural distillation of fine grapes cultivated in the Vale dos
Vinhedos, Grappa Barricada undergoes a slow and artisanal distillation process
in copper Pot Still stills. It is subsequently aged in French oak barrels for
10 years, providing even more complexity and elegance to the Grappa.
- Double-Distilled Grappa Aged
- Merlot and Cabernet Sauvignon
- 3 to 5 months in the cellar
- Vale dos Vinhedos
- 10 years in French oak barrels
- 8°C to 18°C
- Ideal as an aperitif or digestif.
Appereance:
Expressive, distinctive, and powerful, it has a golden yellow color with subtle
amber reflections.
Bouquet: The
aroma is delicate, rich in spices, with toasted notes derived from its time
spent in oak barrels.
Palate: It
reveals a silky and smooth texture, with perfect balance and a long
persistence.
Technical sheet
Varietal
Clone: Inra 18 | Rootstock: 101-14
Terroir: Vale dos Vinhedos
Production System: Single Wire
Trellis Density/ha: 4,000 plants
Pruning Type: Spur
Pruning Buds per ha: 33,000
Viticultural Practices: Advanced agricultural technology, proper canopy management, cluster thinning for production control. Sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.
Terroir: Vale dos Vinhedos
Production System: Single Wire
Trellis Density/ha: 4,000 plants
Pruning Type: Spur
Pruning Buds per ha: 33,000
Viticultural Practices: Advanced agricultural technology, proper canopy management, cluster thinning for production control. Sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.
Winemaking
First
Distillation:
- Use of grape skins immediately after fermentation;
- Discontinuous copper still - Pot Still;
- Slow distillation and separation of head, heart, and tail.
Second Distillation:
- Use of the middle fraction from the first distillation (heart);
- Discontinuous copper still - Pot Still;
- Slow distillation and new separation of head, heart, and tail.
Aging:
- Maturation for 10 years in French oak barrels;
Bottling.
- Use of grape skins immediately after fermentation;
- Discontinuous copper still - Pot Still;
- Slow distillation and separation of head, heart, and tail.
Second Distillation:
- Use of the middle fraction from the first distillation (heart);
- Discontinuous copper still - Pot Still;
- Slow distillation and new separation of head, heart, and tail.
Aging:
- Maturation for 10 years in French oak barrels;
Bottling.
Analytical report
Alcohol:
38%
Total Acidity: 1.20 g/L of tartaric acid
Total Sugars as Glucose: 20 g/L
pH: 3.75
Total Acidity: 1.20 g/L of tartaric acid
Total Sugars as Glucose: 20 g/L
pH: 3.75