“LE BUCCE” – Grapehouse Ale

INGREDIENTS
Water, barley malt, grape must (variety Tai Rosso), sugar, hops.

METHOD

This beer is produced once a year, during the harvest of our Tai Rosso grapes.
Fermentation occurs spontaneously with indigenous microflora Tai Rosso's must, added to beer wort.

Maturation in oak barrels 5-6 months.

Bottle conditioned, unfiltered e unpastorized.

Alcohol content: 5,7% abv

“INCROCIO” – Wild Sour Ale

INGREDIENTS
Water, barley malt, wheat, grape must (variety Incrocio Manzoni), sugar, hops.

METHOD
This beer is produced respecting ancient brewing traditions, but with local features.

The beer matures for long time in oak barrels. During this period a mixed fermentation by several yeasts and lactic bacteria occurs. At the end of this long period, we add must of our Incrocio Manzoni grapes, to start a secondary fermentation and to give complexity.

Bottle conditioned, unfiltered e unpastorized.

Alcohol content: 5,4% abv