Grappa Gaja Barbaresco
Grappa of Barbaresco
GAJA grappas are produced in Piedmont at the Barbaresco Cooperative Distillery founded in 1980. They are all derived from the distillation of fresh, unstemmed pomace, and the distillation period begins in mid-September and ends in November. Discontinuous stills are used that operate under vacuum and thus at a temperature below seventy degrees centigrade preserving fragrance and aromas in the distillate and limiting the extraction from the grape seeds of essential oils. The grappas are presented in two versions, one with a natural color and the other with an amber color following aging in small wooden barrels.