Cantina Privata Ortiz tre bottiglie da CL 20

tre bottiglie da CL 20

The distillate is obtained at 70° during the “bonne chauffe” after the skillful elimination of the “heads” (the first batch resulting from heating) and the “tails” (the residue produced at the end of the heating cycle) by means of columns with mushroom-shaped copper plates

for a minimum period of 8 years

In stainless steel for a period of no less than six months

One year before bottling

Cantina Privata Ortiz tre bottiglie da CL 20RAW MATERIAL From a careful selection of Piedmont pomace DISTILLATION METHOD Traditional discontinuous steam still, Carlo Bocchino method. The distillate is obtained after eliminating the heads and tails during the distillation process, using copper columns with mushroom shaped plates. REFINEMENT In stainless steel for a period of no less than six months. TASTING Transparent and crystalline color. The scent is intense and penetrating. The clean and