Torbarossa spends more than a year in barrels made of fine woods. After distillation of the marc, Torbarossa is put into these small casks of different woods, where its organoleptic qualities are slowly refined and a rich colour is acquired. The flavour becomes soft and round, mellowing and completing the grappa, while the bouquet slowly becomes complex and harmonious.
Sipping Torbarossa - with its warm fragrance of red grapes, its veiled peaty notes, its combination of fruity, flowery and spicy aromas, its amber colour - is equivalent to experiencing for the first time the pleasure that man has known how to extract from nature.