Pure white in color with a perfume that is delicate and fruity, with a lingering aroma of wild berries. The taste is softly tannic, with an aftertaste of butter rum candies and almonds. This Grappa Di Dolcetto cultivated in the most famous DOC zones in Ovada, Alba, and Asti, Piedmont. 100% DolcettoSince 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 distils it within 24 hours of the Lorenzo first pressing, usually within 18 hours.