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Inga Moscato Grappa 375ML 375ML
Sku: 04048
This Grappa Di Moscato is cultivated exclusively in D.O.C.G. Moscato d'Asti. Aromas are very clean and fruity, with hints of peach and apricot and a spiced sage. On the palate, the grappa ...more
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Product Information
Country: Italy
Region: Piedmont
Sub-Region: Moscato d'Asti
Grape Varietal: Muscat Blanc A Petits Grains
Type: Brandy
Reg. $27.99
On Sale $23.99
Buy Inga Moscato Grappa 375ML
Perfume: fragrant, fruity, delicate Taste: fruity,typical of the Prosecco grape, with hints of baked apple

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This Grappa Di Moscato is cultivated exclusively in D.O.C.G. Moscato d'Asti. Aromas are very clean and fruity, with hints of peach and apricot and a spiced sage. On the palate, the grappa is extremely aromatic, typical of the Moscato grape, with hints of rose.
Producer
Since 1832 the Inga family has been producing 100% varietal grappa. Focusing only on grappa production, they produce no wine. Lorenzo Inga is the fifth generation of Ingas to run the Inga family grappa business. Lorenzo Inga is dedicated to producing the finest grappa. Traditional grappa is usually distilled in industrial column stills using the pressings from the winemaker’s leftovers stems, seeds, skins and leaves. Lorenzo’s method is to purchase the vinacce, the grape skins and pulp from small wineries after only the first pressings being used to make wine. Using these second pressings, presses the grapes and the Lorenzo free-flowing juices retain the grape’s aromatics and varietal characteristics. This ”must” is then fermented and double distilled in small alambic copper pot stills, like those used for distillation of the finest French cognacs. According to this is the secret togood, varietal grappa. To make sure Lorenzo Inga that it is as fresh as humanly possible, collects the vinacce and distills it within 24 hours of the Lorenzo first pressing, usually within 18 hours. The vinacce from the production of red wine is the best for production of grappa, says because Lorenzo it ferments with the musk and quickly converts the sugar into alcohol. Therefore, it is fresher ahen distilled. Withe vinacce ferments much more slowly, so it can lose its freshness more quickly. Therefore, Lorenzo Inga makes certain that his white grapes are rapidly placed in the pot stills for distilling, to preserve their freshness as well or with a recent device, protected in vacuum dolls to prevent leftover oxidation.

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