Grappa Amarone Invecchiata Regadin

La Nobil Donna

Grappa Amarone Invecchiata - Zanin 1895 - Italy
DOLCE
DEMI-SEC
SECCA

Descrizione

Grappa Amarone Vintage Regadin is made by distilling the blend of pomace resulting from Amarone wine production (Corvina, Molinara e Rondinella), harvested from the Valpolicella area in the Verona province. The aromatic strength characteristic of these marcs spread during the distillation phase, making a Grappa that is enriched with organoleptic sensations thanks to ageing in small oak barrels. Rich, complex and soft is our nobil woman.

Grappa Pluripremiata
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ALAMBICCO D'ORO
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BRUSSELS
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DESTILLATA
 
ALCOHOL CONTENT
40% vol.
COLOUR
Amber
AFTERTASTE
Of long persistence
RAW MATERIAL
Amarone marcs.
AROMA
Jam fragrance and sweet tobacco
SERVING TEMPERATURE 
We recommend a temperature of about 16-18° C
REFINEMENT
In oak barrels
TASTE
Soft with red fruit fragrance and tannin. 
AVAILABLE FORMATS
Single bottle of  0,7 L or 1,5 L

History

Single-variety grappas have 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. Rare, precious and award-winning, this Grappa knows how to satisfy even the most demanding of palates.

 
 
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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 Verona province. Once fermented these marcs are skillfully distilled with copper stills and then aged for at least 12 months in small oak barrels

 

Refinement

Grappa Amarone Vintage Regadin, once distilled and before being bottled, will mature for at least 12 months in small oak barrels, which gives its amber colour and new organoleptic sensation typical of ageing

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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 16-18° C., leaving it to breathe for about 1 minute after pouring, before the first sip

Accompaniments

It goes with dark chocolate (75-80%), red fruit jams, dry figs, tarts and cantucci biscuits

 
 

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