GRAPPA VALPOLICELLA INVECCHIATA

RENDER GRAPPA VALPOLICELLA INVECCHIATA.p

Description

Grappa Valpolicella reserve is made by distillation, with copper stills of pomaces resulting from the Corvina, Molinara and Rondinella vinification. These red and white berries are used for the production of Valpolicella DOC wine

 
ALCOHOL CONTENT
40% vol.
COLOUR
Amber
AFTERTASTE
Persistent of blackberry, tobacco and vanilla
RAW MATERIAL
Pomaces of Corvina, Molinara, Rondinella
AROMA
Intense and lingering with notes of red fruits
SERVING TEMPERATURE
We recommend a temperature of about 14-18°C.
REFINEMENT
Aged in oak barrels
TASTE
Soft and strong
AVAILABLE FORMAT
Single bottle of 0,7L

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.

 
 
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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 Valpolicella DOC wine, they grow mainly in the Verona province of Veneto. Once fermented these marcs are skillfully distilled with copper stills. The grappa originated from the process will rest for at least 12 months in oak barrels before being diluted and bottled.

 

Refinement

Grappa Valpolicella, before being bottled, is aged for around 8 months in stainless steel barrels and oak barrels. To blend and mature the product to a molecular level.

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How to serve it

We suggest to serve it neat, at a temperature of 14-18° C., leaving it to breathe for about 1 minute after pouring, before the first sip.

Accompaniments

It goes well with milk and dark chocolate (60-70%), jams, tarts and cantucci biscuits.

 
 

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