Grappa Prosecco Invecchiata Regadin
Grappa Prosecco Vintage Regadin is made by distilling the blend of pomace resulting from Prosecco wine production from the Veneto region. It is grappa that is aged for at least 12 months in oak barrels, where its amber colour comes from and also enriching the flavour with ‘’sparkling’’ notes to the palate.
Pomace from prosecco white grapes
Delicate, floral with notes of softwood
We recommend a temperature of about 14-18°C.
Durmas oak barrel
Soft, fragrant with hints of red fruits and yeast
Single bottle of 0,7 L
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. Even this vintage grappa, from Prosecco marcs, is one of the multi-award-winning products that pinpoint us in the market for quality.
The main ingredient is the pomace resulting from the Prosecco white berries, harvested where the wine typically comes from. Once fermented these marcs are skillfully distilled with copper stills and then refined before bottling.
Grappa Prosecco Regadin, once distilled and before being bottled, will mature for at least 12 months in small oak barrels as they enrich it with a new organoleptic sensation typical of ageing.
How to serve
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 and dark chocolate (60-70%), jams, tarts and cantucci biscuits.