Grappa di Chianti Classico
The Grappa is obtained distilling the fermented skins of the Chianti Classico grape. The master distiller Giovanni La Fauci works in his Distilleria Giovi in Valdina (Messina), Sicily with the care and passion of all craftsmen.

At the end of the fermentation process the best skins are selected and sent in very short time to Sicily in order that Giovanni La Fauci is able to distill them when they are still fresh and full of flavours: this attention allows to obtain a grappa which maintains the same character and qualities of our wine. The grappa presents a rich and armonic bouquet which reminds you the flavour of red berries typical of Chianti Classico.