Cavallina Bianca is one of the company’s historic brands and among all the variants, the Barrique is the most refined. Aging first in barrels and then in barrique, which is a small barrel or cask, the typical amber colour is created and also the sensory characteristics of this drink is enriched. This grappa is so soft and balanced that in Italian it can be defined ‘’Grappa Ruffiana’’ as it is willing to please all senses.
Cavallina Bianca represents one of the historical products and an iconic part of the company’s long tradition since the very beginning in 1895 when it was founded. Right from the start, this grappa was aged in small oak barrels, as the economic resources at the time did not allow the purchase of the expensive steel tanks, so barrels previously used to age wine were used instead. However not much has changed since the first product the ‘’ Cavallina Bianca Stravecchia’’ to all the ones that followed after, and being as they are all still available on the market they should be tried. “Cavallina Barrique” was first introduced to the public in 2012 after two years of tests and experiments to fulfil new and growing market trends.
The main ingredient is the pomace, but fundamental attention is paid to their selection and fermentation. The mixing stage is a craft of its own, in fact combining the pomaces from different grapes is the recipe that distinguishes and differentiates each product. The last phase of skilled distillation with copper stills extracts the pure essence of this craftsmanship.
Cavallina Barrique, once distilled, is aged firstly in oak barrels that gives it its organoleptic characteristics, then it is moved into barriques and this stage of ageing will accentuate the wooden flavour perception. The ageing period is variable, its length changes are dictated by the speed the wood can transfer its wooded characteristics, therefore it is different from barrel to barrel: some are able to yield the tannic substances to their grappa before others and vice-versa...
How to serve it
It is best to serve it neat, in a wide-neck glass (snifter - ballon) at a temperature of 16-18° C., leaving it to breathe for about 1 minute after pouring, before the first sip.
It goes well with milk or dark chocolate (60-70%), jams, tarts and the Italian dry almond biscuits called cantucci.