Interesting grappa. Ordinarily it is very hard to make decent grappa from red wine grapes that are fermented on the skins. When the winemaker presses the completely fermented must often there isn’t much left in the pomace to distill. So we need to search carefully for very good Pinot Noir fermentations with a winemaker who has a light touch at the press. This grappa is made from pomace from Lemelson winery. The result is a very clean grappa with good pinot noir character, a good jolt when you taste it, and a very clean finish. Maybe the best grappa we have ever made.