Cantina Privata Ortiz affinata in Barriques Batch steam alembic "Carlo Bocchino"

Batch steam alembic "Carlo Bocchino" method

with notes of black pepper

In 225 liter barriques made of Allier

In stainless steel containers for a period of no less than six months followed by a period in French oak barriques

Cantina Privata Ortiz affinata in Barriques Batch steam alembic "Carlo Bocchino"RAW MATERIAL From a careful selection of Piedmont pomace DISTILLATION METHOD Traditional discontinuous steam still, Carlo Bocchino method. The distillate is obtained after eliminating the heads and tails during the distillation process, using copper columns with mushroom shaped plates. AGEING The grappas that make up Ortiz rest separately in our cellars for a period of no less than 12 months in 225 liter Allier, Troncais and Limousin barriques. The