Obtained by distilling red grape pomace, using the discontinuous direct steam method strictly in copper stills. After distillation, it rested in steel vats for six months. This period allowed the grappa to lose its sharpness and acquire softer sensations, strengthening the olfactory notes typical of the red grape varieties of Monteversa. The nose is clean, very refined and persistent, as a young grappa should be, with delicate herby notes and a warm taste. It does not disappoint those looking for a genuine grappa linked to its territory of origin.