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