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The complex taste of cooked agave
There is a savory side also with earthy mineral tones and rusty metal
5-hectare Pièce Dame Marie lieu-dit in Villers-La-Faye holds vines planted in 1973 and 2000 on deep clay soils
predominantly composed of clay interspersed with stone and gravel
GAJA - DISTILLERIA DEL BARBARESCO SPERSS GRAPPA Valencia The complex taste of cookedExtended oak maturation 30 months in barrel, rare for grappa defines this bottling, rounding out a distillate made from Nebbiolo pomace sourced exclusively from Gaja's Sperss vineyard in Serralunga d'Alba. Those vines, around 50 years old, grow at roughly 1,210 feet on compact calcareous clay marl in the Marenca Rivette subzone, producing pomace dense with phenolic structure that carries real weight into the finished spirit. The result is golden in