GRAZIELLA

With the emergence of an all-Italian style of beer, namely that of Italian grape ale (iga), we also thought of producing one!

The idea was to use two different yeast strains in balance, to be precise a yeast dear to us, W34-70 yeast that we use for our bottom-fermenting productions, blended with a white wine yeast selected to work at low temperatures.

In doing so, we were able to maintain the smoothness typical of our products combined with the complexity that a wine yeast can offer.

After a day spent in the Asti hills at harvest time, we returned home with several demijohns of precious Muscat grape must.

Upon arriving at the brewery, we immediately added the wort in the first fermentation stage, so as to ensure maximum grape aromas.

And so after a long maturation of three months, we obtained a product where the beer and grape components, are well distinguishable and in harmony with each other.