ACQUAVITE D'UVA BEPI TOSOLINI MOST BARRIQUE EX BRUNELLO CL.70 WITH CASE

La Most, the grape brandy, was founded in 1985 in the Tosolini distillery by the crushing of fine grapes still fresh from harvest. The grapes, with their fragrant and sugary pulp are transformed into must, distilled according to the "Tosolini Method" with traditional steaming Charante stills. Seasoned for several months in barriques of oak from former Barolo in the distillery cellars under control and seal of the Customs and Monopolies Agency. From the unmistakable upside-down goblet bottle, this masterpiece bears the signature of its creator, Bepi Tosolini, master distiller in Udine.Gradation 40%

La Most, the grape brandy, was founded in 1985 in the Tosolini distillery by the crushing of fine grapes still fresh from harvest. The grapes, with their fragrant and sugary pulp are transformed into must, distilled according to the "Tosolini Method" with traditional steaming Charante stills. Seasoned for several months in oak barrels from former Amarone in the distillery cellars under control and seal of the Customs and Monopolies Agency. From the unmistakable overturned goblet bottle, this masterpiece bears the signature of its creator, Bepi Tosolini, master distiller in UdineGradation 40%

Most of the grape brandy was created in 1985 in the Tosolini distillery for the pressing of freshly harvested and high quality grapes. The grapes with their fragrant pulp and their sugar content are transformed into fermented grape juice, distilled according to the "Tosolini Method" with traditional steam-heated stills from Charante. The distillate matured for several months in small cherry barriques in the distillery cellars. With its unmistakable iconic bottle, this unique distillate bears the signature of its creator, Bepi Tosolini Master Distiller in Udine.Gradation 40%

La Most, the grape brandy, was founded in 1985 in the Tosolini distillery by the crushing of fine grapes still fresh from harvest. The grapes, with their fragrant and sugary pulp are transformed into must, distilled according to the "Tosolini Method" with traditional steaming Charante stills. From the aromatic bouquet with hints of flowers, Most Picolit originates from the homonymous vine. From the unmistakable overturned goblet bottle, this masterpiece bears the signature of its creator, Bepi Tosolini, master distiller in UdineGradation 40%

La Most, the grape brandy, was founded in 1985 in the Tosolini distillery by the crushing of fine grapes still fresh from harvest. The grapes, with their fragrant and sugary pulp are transformed into must, distilled according to the "Tosolini Method" with traditional steaming Charante stills. From the aromatic bouquet with hints of flowers, Most originates from some of the most precious Friulian vines. From the unmistakable upside-down goblet bottle, this masterpiece bears the signature of its creator, Bepi Tosolini Mastro Distillatore in Udine.Gradation 40%

A refined herbal liqueur prepared according to the recipe of the founder with the orignal blend of 15 varieties of Mediterranean herbs macerated with grape brandy in ash vats and distilled in botanical stills. Salicornia, Limonio, Sea Fennel, Sea wormwood, or the precious Santonego harvested by hand in the Friulian lagoon, together with the use of pure water from the Friulian Alps and carat seasoning, give a unique and unmistakable nuance to the Amaro Tosolini.Alcohol 30%

La Most, the grape brandy, was founded in 1985 in the Tosolini distillery by the crushing of fine grapes still fresh from harvest. The grapes, with their fragrant and sugary pulp are transformed into must, distilled according to the "Tosolini Method" with traditional steaming Charante stills. From the aromatic bouquet with hints of flowers, Most Traminer originates from the vine of the same name. From the unmistakable upside-down goblet bottle, this masterpiece bears the signature of its creator, Bepi Tosolini, master distiller in Udine.Gradation 40%

La Most, the grape brandy, was founded in 1985 in the Tosolini distillery by the crushing of fine grapes still fresh from harvest. The grapes, with their fragrant and sugary pulp are transformed into must, distilled according to the "Tosolini Method" with traditional steaming Charante stills. From the aromatic bouquet, with hints of flowers, Most Moscato originates from the homonymous vine. From the unmistakable upside-down goblet bottle, this masterpiece bears the signature of its creator, Bepi Tosolini, master distiller in Udine.Gradation 40%