Grappa Luce

This distillate has a brilliant golden texture, with reflections reminiscent of straw and silver, characterized by extraordinary clarity. Notes of panfruit, cinnamon, nutmeg and honey open up on the nose, which then transform into aromas of cooked tropical fruit such as banana and pineapple, together with tones of cream and vanilla, creating a bouquet of great refinement. In the mouth, there is an initial severity, concentrated and linked to sherry and honey, moderately spicy; then it develops with notes of baked fruit such as peaches, nectarines, cloves, plums and raisins. The finish reveals great finesse and aromatic complexity. Perfect to end a meal, it pairs elegantly with bitter chocolate.

This distillate is obtained from Sangiovese and Merlot pomace grown specifically for the production of Luce. The pomace ferments for a long time with the corresponding must and is distilled shortly after its arrival at the distillery, in October. The still used at the Poli Distilleries is one of the oldest still in operation and has boilers entirely made of copper, following artisan traditions. The pomace is heated with flowing steam and the distillation process is carried out in an artisanal way, with a discontinuous cycle: the boilers are loaded with the pomace and distilled, creating the so-called "cotta"; after about three hours, once the raw material has been used up, the boilers are unloaded and then filled with fresh pomace, ready for another distillation. The distillate is subsequently aged in 225 liter Allier barriques for three years. It is advisable to store the distillate away from light, in a cool, dry place, and serve it in a tulip glass at a temperature of 18-20°C.