White, intense, and characteristic of the grape from which it is produced. Dry, typical of the Cortese grape, with hints of bitter almonds. This Grappa Di Gavi is Cortese di Gavi exclusively cultivated in the D.O.C.G. Gavi town district. 100% Cortese
Since 1832 the Inga family has been producing 100% varietal grappa. Focusing only on grappa production, they produce no wine. Lorenzo Inga is the fifth generation of Ingas to run the Inga family grappa business.
Lorenzo Inga is dedicated to producing the finest grappa. Traditional grappa is usually distilled in industrial column stills using the pressings from the winemaker's leftovers stems, seeds, skins and leaves. Lorenzo's method is to purchase the vinacce, the grape skins and pulp from small wineries after only the first pressings being used to make wine. Using these second pressings, presses the grapes and the Lorenzo free-flowing juices retain the grape's aromatics and varietal characteristics. This "must" is then fermented and double distilled in small alambic copper pot stills, like those used for distillation of the finest French cognacs. According to this is the secret to good, varietal grappa. To make sure Lorenzo Inga that it is as fresh as humanly possible, collects thevinacce and distills it within 24 hours of the Lorenzo first pressing, usually within 18 hours.