Grappa Amarone

Le Opere

EZZ019 - GRAPPA AMARONE OPERE 50 per sit

Description

Grappa Amarone Le Opere is obtained by distillation of pomaces resulting from the vinification of the Amarone wine (Corvina, Molinara and Rondinella). The flavour typical of this blend of grapes will drift with the distillation of the grape marc, making a Grappa rich of organoleptic sensations.

 
ALCOHOL CONTENT
40% vol.
COLOR
Crystal white
AFTERTASTE
Pleasing persistent
RAW MATERIAL
From the pomace coming from the Amarone grape blend.
AROMA
Intense, flowery with fruity notes
SERVING TEMPERATURE 
We recommend a temperature of about 14-18°C
REFINEMENT
In stainless steel tanks
TASTE
Soft, balanced and delicate with a red fruits scent
AVAILABLE FORMAT
Single bottle of  0,5 L 
Single bottle of  0,7 L (export only) 

History

Single-variety grappas existed for centuries since producers, mainly artisans, distilled the only type of marc given to them. These grappas, however, were not valued until the late 1970s- early 1980s when producers began to select and reveal all the different types of local vines available. This Grappa, following the lead of the ever-increasing success of the wine with the same name, its gaining credit year after year all over the world.

 
 
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Production Method

The main ingredient is the pomace resulting from the vinification of Corvina, Rondinella and Molinara, these red grapes make Amarone wine, harvested from the  Valpolicella area in the province of Verona. Once fermented these marcs are skillfully distilled with copper stills and then refined before bottling.

 
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Refinement

Grappa Amarone Regadin, once distilled and before being bottled, will mature for at least 6-8 months in stainless steel tanks, with the aim to blend and balance the product flavour at the molecular level.

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How to serve it

We suggest to serve it neat, in a wide-neck glass (snifter - ballon) at a temperature of 14-18° C., leaving it to breathe for about 1 minute after pouring, before the first sip.

Accompaniments

It goes with milk or dark chocolate (60-70%), red fruit jams (blackberries, blackcurrants etc..), and dry deserts.

 
 

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