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| Gruppo Campari | |
| Grappa | |
| Fresh, fruity, slightly herbaceous | |
| Pomace of selected grapes | |
| 100 cl | |
| 28.0% | |
| Italia | |
| Batch still distillation | |
| 1 | |
| Cold filtration | |
| Transparent | |
| Serve at room temperature or slightly chilled |
The production of Biancosarti follows a meticulous process that begins with the infusion of the chosen herbs, followed by a slow maturation that allows the fusion of the various flavors. Visually, it appears in a pale yellow, almost transparent hue, which hides the complexity of its aromatic bouquet.
To the nose, Biancosarti releases intense scents of herbs such as gentian and wormwood, adding hints of citrus and a light spiciness. On the palate, the entry is vibrant, with a pronounced bitterness that balances perfectly with a slightly sweet and refreshing aftertaste. This balance makes Biancosarti extremely enjoyable both served neat with ice and as a reinforcement in more complex cocktails.
Ideal to be enjoyed as an aperitif, Biancosarti stimulates the appetite and prepares the palate for a meal. It is also an excellent digestif, thanks to its aromatic and bitter properties. The one-liter bottle ensures a plentiful supply for multiple occasions, making it a must-have for lovers of traditional Italian spirits and for those looking for a unique touch in their mixology experiments.
Gruppo Campari
Discover the spirits, production style and story of Gruppo Campari.
Distillation
Varies by brand and category. Official examples: SKYY Vodka uses a proprietary quadruple distillation and triple filtration process; BULLDOG Gin is described as quadruple distillation in traditional copper stills; some gins (e.g. O'ndina) are produced in small batches. Specific methods depend on the individual brand.
Ageing
Varies by brand: some amari and liqueurs undergo finishing/ageing; Braulio is aged in Slavonian oak barrels (minimum 15 months); tequila and rum variants are matured in casks (e.g. Espolòn offers finishes in ex‑bourbon barrels or in chardonnay casks and reposado/añejo expressions with different woods).