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.
From the pomace coming from the Amarone grape blend.
Intense, flowery with fruity notes
We recommend a temperature of about 14-18°C
In stainless steel tanks
Soft, balanced and delicate with a red fruits scent
Single bottle of 0,5 L
Single bottle of 0,7 L (export only)
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.
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.
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.
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.
It goes with milk or dark chocolate (60-70%), red fruit jams (blackberries, blackcurrants etc..), and dry deserts.