Tosolini Myrtil, is a liqueur from Tosolini made using wild myrtle blueberries, aka bilberries – a fruit that is often mistaken for blueberries. It’s a drink that is very popular in Sardinia.
Tosolini Myrtil, is a vibrant purple liquid, Soft and perfectly sweet with embracing hints of wild berries
The history of Tosolini grappa begins after World War II, when Bepi Tosolini dedicated himself to perfecting the art of grappa production. http://bepitosolini.it/en/le-nostre-radici-eng/stagionatura-invecchiamento-uk
A passionate cultivator of his land’s traditions and a revolutionary in his field, Bepi was the first to obtain a clear, limpid distillate through an innovative ageing process in ash barrels.
Using only the freshest premium grapes, Bepi achieved a final product with an exceptional aroma, flavour and smoothness that has forever transformed grappa into an elite drink for the most refined palates.
“The sun, the air and our land, Friuli, are the main ingredients for our products.
Homeland to great vines, our land has the most prestigious and world-wide renowned DOC or Controlled Origin areas.
Our raw material comes mostly from the Collio, Colli Orientali and Grave del Friuli DOC areas.
Our historic suppliers are very important and are result of long-standing collaborations which allow for the selection and inspection of grape production and subsequent collection of marc at every step.
A fascinating activity needed to guarantee and offer a product of excellence!”
After perfect distillation, the grappa needs to rest for many months in special containers.
Its structure and scents are thus brought together and the best maturation is reached to express a personality which makes it unique among the great distillates in the world.
This fining time changes according to the kind of grappa that is being made: from a few months in neutral steel containers for young grappa to at least 12 months in ash or oak barrels for aged grappa, to over 18 months for the reserve stravecchia grappa, or up to 15-20 years aging.
In compliance with the new ides of quality grappa, the patriarch Bepi decided to produce a clear and no longer amber coloured distillate, as was custom at the time.
He thus changed the fining method, relinquishing the traditional oak barrels that had been used so far and started using ash which could yield a clear, white and transparent grappa.
Bepi discovered that ash wood, also has the capacity to boost the aromas and organoleptic characteristics of the distillate.
Aging for a few months in new small barriques gives the distillate interesting hints of the wood such as cherry-oak-plum-chestnut.
Long aging in large barrels of the same wood types, confer an important bouquet, rich and austere (the great reserve).
The grappa and the Most may be seasoned, barriqued or long-aged.
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