Grappa Moscato Regadin

L'Intramontabile

DOLCE
DEMI-SEC
SECCA

Description

Grappa Moscato Regadin is made by distilling with copper stills, the white berries pomace resulting from Moscato wine production. It is an evergreen grappa, that recalls the sweetness, intense and fresh sensation of the grapes it is made from. 

Grappa Pluripremiata
ALAMBICCO D'ORO
BRUSSELS
DESTILLATA
SE SEI INTERESSATO SCRIVICI SUBITO!
 
ALCOHOL CONTENT
40% vol.
COLOUR 
Crystal clear
AFTERTASTE
Sweetly persistent
RAW MATERIAL
Marcs from Moscato white berries.
AROMA
Sweet with Moscato recognisable notes. 
SERVING TEMPERATURE
We recommend a temperature of about 14-18°C.
REFNEMENT
In stainless steel tanks
TASTE
Sweet, soft, velvety, with Moscato hints
AVAILABLE FORMAT
Single bottle of  0,7 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. Still, to date, it is the single variety grappa most consumed due to its aromatic and characteristic taste, thanks to the multi-prized quality it can satisfy even the most selective of palates.

 
 

Production method

The main ingredient is the pomace resulting from the Moscato white berries, harvested mainly in the Veneto and Piemonte region. Once fermented these marcs are skillfully distilled with copper stills and then refined before bottling.

 

Refinement

Grappa Moscato Regadin, once distilled and before being bottled, will mature for at least 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 narrow or wide neck glass 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 and dark chocolate (60-70%),  jams, dry figs, tarts and cantucci biscuits. 

 
 

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