Grappa and spirits
Franciacorta produces a residue of skins from Pinot and Chardonnay grapes. The fragrances of the distilled residue (called ‘vinaccia’ or ‘pomace’) encapsulate all the tradition and knowledge of this area, with a truly unique result. Very popular versions include the classic grappa, or grappa flavoured with berries, forest berries or honey. Grappa is made directly distilling the pomace, i.e. is the skins of grapes that have been separated from the must or the wine. The best are obtained after pressing, and pulpy, rich in moisture and stored in silos or indoors until fermentation. Distillation is best achieved slowly and gently, by means of old traditional stills, where the steam passes through the spongy mass of pomace to extract the less volatile parts and transmit their aromatic substances to the vapour. The resulting product of the distillation is aged in good quality wooden barrels that give the grappa its aromatic properties by passing on their tannins. Ageing is not essential if you want to get a spirit with a youthful boldness and aggression, but of course if you choose the path of the more noble and complex distillate, the acquired sensory characteristics will be based on the type of wood, the time the grappa spends in the barrels and the climatic conditions during that period.
Grappa Franciacorta DOC The result of an ancient and severe process for distilling fresh pomace, obtained by vinifying grapes harvested with care in the vineyards of Franciacorta. It is a multipurpose grappa that is recommended after a meal or for making ‘laced’ coffee, thus improving the quality and the aromatic force of the coffee.
Spirits and liqueurs Various spirits and liqueurs are produced with herbs from the high valleys; a very traditional example is Genepy, an infusion of Arthaemisia glacialis, a wonderful little plant that grows among the rocks of the Tonale and Adamello glaciers.