production
The pomace used to produce Brume di Salim comes from the pressing of our Chardonnay and Pinot Noir grapes. The pomace is placed in special containers to allow the natural alcoholic fermentation of sugars. Only once fermentation is complete can the distillation phase begin, using a traditional bain-marie still. This method allows the separation of the alcoholic component from the pomace through evaporation. The result is our grappa, whose transparency hides, like a fine mist, all the intense aromas and fragrances of our land. The infusion of woodruff, juniper and rue give this grappa an unexpected, intense but not aggressive aroma and with their digestive properties make it an excellent end to a meal.
