The fresh pomace from the wine (the solid remains of the grape – skins, pulp, seeds and stems of the fruit) is immediately distilled after fermentation ends. Distillation happens slowly in order to conserve all of the varietal characteristics and aromas of the pomace. The alcohol vapours are then funnelled into a distillation column as the pomace is slowly warmed and the distillate is divided into 3 parts, the head, the heart and the tail. The Grappa is obtained by selecting the heart, i.e. the middle part of the distillation, and discarding the head and tail. At the start of this process, the Grappa has an alcohol content of 70-75°. Before bottling, distilled water is added to bring the Grappa to the alcohol level indicated on the label.
Its the Chardonnay grapes which give this Grappa it’s full and fruity bouquet while on the palate it is well balanced and has an enchantingly long finish, clearly exhibiting the varietal characteristics of the much sought-after wine.
Try a Mojito cocktail but replace the white rum with Grappa Rossj-Bass. 4/10 Grappa Rossj-Bass 4/10 tonic water (Indian tonic) 2/10 fresh lime juice 2 tea spoons brown sugar mint leaves