one of the most used in Brazil for the aging of cachaça

such as the Margarita

accompagnati da sentori erbacei e sfumature minerali

La vendemmia manuale è seguita da una fermentazione di 25 giorni in cemento e una macerazione a cappello sommerso per altri 25 giorni

A historic recipe that can satisfy those who seek excellence in an Amaro

Grappa Centopercento 3.19 Torbata 50 cl Amaro one of the most usedThe Centopercento 3. 19 Torbata grappa by Luciano Brotto is an aged grappa and is produced from three different grape varieties: Manzoni Cross 6. 0. 13, Prosecco Asolano and Cabernet del Piave. After a period of refinement in oak and cherry barrels that lasts more than a year, an amber colored grappa with bright reflections is obtained. The strong taste of smoke and fresh peat does not overwhelm the floral and intense tones. The flavor is full; sweet,