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| Bagnoli | |
| Grappa | |
| Intense, fruity, spicy | |
| Grape pomace | |
| 100 cl | |
| 40.0% | |
| Wooden barrels (barrique) | |
| Aged in barrels for at least 12 months | |
| Batch still distillation | |
| 1-2 | |
| Amber | |
| After meal, room temperature |
Aged in small oak barrels, Bagnoli Barricata Grappa acquires a deep amber color and a complex bouquet of aromas. On the nose, elegant notes of vanilla, chocolate, and coffee emerge, enriched by a light spicy accent that adds depth and intensity. In the mouth, the taste is warm and enveloping, marked by a soft texture that leads to a long and persistent finish, imprinting the palate with memories of toasted oak and nuances of dried fruit.
With its high organoleptic profile, Bagnoli Barricata Grappa is perfect to be enjoyed at the end of a meal as a digestive, or it can be used as a sophisticated base for innovative cocktails that desire a touch of elegance and complexity. It should ideally be served at room temperature, in small tulip glasses to best concentrate the aromas.
This grappa is not just a distillate, but a true journey through the most authentic flavors and scents of the Italian territory. A privileged choice for lovers of high-quality grappa and for those seeking a deep and memorable tasting experience.
Bagnoli
Discover the spirits, production style and story of Bagnoli.
Distillation
For grappa: bain-marie distillation of pomace; for vodkas: distillation from cereals followed by filtration/microfiltration; for gins: distillation with infusions/inserts of peels and botanicals or vapors passing through the aromatic material. For liqueurs hydroalcoholic infusion of the raw material is often employed.
Ageing
Some grappas are refined in oak barriques (Allier and Limousin) with partial resting in stainless steel tanks; some gins are also aged in ceramic casks/containers for refinement.