Aging and "Angels' Share"
Grappa have a wide range of aromas and flavors as soon as they come out of the alembic.
When deciding to age them in wood, this range will increase and change.
Therefore, the utmost attention must be paid to this phase to create a harmony between the original freshness that the pomace can transmit and the maturity of the scents that only wood can give.
Evaporation and the "Angels' Share"
When distillates are left to rest in barrels, it must be taken into account that a part of them will inevitably evaporate into the surrounding atmosphere. Through the pores of the wood, the distillate passes into the external environment, dispersing: each year, 2-4% of the contents of each barrel volatilizes, becoming what Cognac distillers call the “Angels' share”.
When deciding to age them in wood, this range will increase and change.
Therefore, the utmost attention must be paid to this phase to create a harmony between the original freshness that the pomace can transmit and the maturity of the scents that only wood can give.
Evaporation and the "Angels' Share"
When distillates are left to rest in barrels, it must be taken into account that a part of them will inevitably evaporate into the surrounding atmosphere. Through the pores of the wood, the distillate passes into the external environment, dispersing: each year, 2-4% of the contents of each barrel volatilizes, becoming what Cognac distillers call the “Angels' share”.
