Cantina Privata Ortiz affinata in Barriques The refinement is followed by

The refinement is followed by the final assembly

Batch steam alembic "Carlo Bocchino" method

Pomace of Piedmont grapes of the most prestigious crus located between Langhe and Monferrato

In stainless steel containers for a period of no less than six months followed by a period in French oak barriques

velvety and elegant to the palate

Cantina Privata Ortiz affinata in Barriques The refinement is followed byRAW 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. AGEING The grappas that make up Ortiz rest separately in our cellars for a period of no less than 12 months in 225 liter Allier, Troncais and Limousin barriques. The