Description
With the grape marc brandy, the balance works out, because here everything is utilized. Grape marc spirit (called grappa in Italy), is a distillate distilled from fermented grape marc - so it contains the residues of the wine mash, the squeezed pulp, as well as the skins and seeds. This is what gives it its special spicy note.
Its golden yellow color, the slightly sweet, spicy taste of the pressed grapes and a fine barrel note - this can only be our grape marc brandy from the barrel! Our brandy is made from the grape variety Gewürztraminertraube from Baden , it is then allowed to mature in one of our VAN LOON whisky barrels - our secret recipe for its multi-layered taste.
Sensory description
- Slightly sweet, floral, and aromatic-spicy, the pomace brandy lies in the nose. After swallowing, the spicy taste spreads again on the tongue and palate.
Production
The production of pomace brandy is based on both the production of wine and the art of distillation. Pomace refers to the mainly solid residues (stems, skins, seeds) that remain after pressing the grape juice during wine production. This also includes the fruit skins, which may still contain pulp (and fruit sugar) that can be fermented, depending on the strength of the pressing. Our pomace also contains grape juice. The pomace is fermented under acid protection and oxygen exclusion. The distillation is then traditionally carried out using the rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and leads to a natural mildness. From 100 liters of pomace mash, we obtain 5 liters of 40% pomace brandy. For one liter of pure variety pomace brandy, we need about 20 kg of grape pomace. The filtration is carried out using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added. Likewise, no stretching or blending takes place.
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