Dolcetto grappa from the Luigi Barile distillery aged 18 months Vol.42,5% Cl.50

The best grappa in the world according to Veronelli has a novelty of aged grappa aged 18 months.

the amber grappa of the master distiller Luigi Barile di Silvano d'Orba was born.
Luigi Barile has made quality a philosophy of life.
He was born poor, he experienced poverty, he had help and solidarity from generous men and masters of life, he fought and invested in himself.
He understood that human existence is a gamble.
He took the necessary risks, played and won.
The Luigi Barile grappa is the distillate of all this. A distillate of passion!
He is eighty years old and yet his passion for grappa does not stop, he selected the best pomace of Dolcetto, he lit his distiller of 1848 and he created the aged grappa aged 18 months.
Unlike all other spirits, grappa is a natural product that can be drunk immediately as soon as the still warm liquid condenses.
It is therefore already ready even if its taste can be softened with time.
This can happen with aging or with actual aging.
Aging takes place over a period of one or more years in stainless steel tanks, but aging is what gives a truly extraordinary product.
Luigi Barile puts the brandy in French oak barrels for 18 months.
This 18-month aging in oak barrels softens Barile's amber-colored grappa, enhances its flavor and enhances its aromas.

We can summarize the characteristics of Barile's 18 month amber brandy:
• Piedmontese Dolcetto grape distilled immediately, from the press to the alambicco
• Distillation limited to 30 days and very low yields.
• Pair of discontinuous stills "in a bain-marie" at the Piedmontese of 1848, on a wood fire.
• 3/4 years of aging in stainless steel tanks.
• Pure natural grappa but very rich in aromas.
• Constant control of aging through sensory and gustatory analysis.
• Soft bottling, without filtering shock.
• Proven Master Distiller with great passion that follows the whole process.

Bain-marie stills from 1848, fresh marcs of dolcetto, soft heat developed with a wood-burning boiler, French oak barrels and a passionate master, Luigi Barile.
"Barile grappa is the best in Italy"; this has exclaimed Luigi Veronelli after having tasted it in Monferrato.
From the same opinion, the Wine & Spirit Jury that awarded it the international prize in London.
He obtained the silver medal in the Brussels distillate contest and, at the G8 in Genoa, offered at the end of the convivial, he received compliments and thanks from the heads of state.