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As soon as fermentation of the Chianti is completed, the skins
of the pressed grapes (vinacce) are separated, pressed and
sent to distillation. The "vinacce" I Mori, thanks to the
collaboration of the prestigious "Distillerie Bonollo", are distilled in
special copper steam kettles, where this Grappa of delicate
fragrance and harmonious, intense flavour is born.
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