Grappa di Recioto has a delicate bouquet with a distinctive hint of cherry, so typical of the grapes from which the distillate is made. Rich and smooth on the palate with a long finish.
Distillate from the pomace of Recioto della Valpolicella made with Corvina, Rondinella and Molinara grapes grown in the estate’s hilly vineyards in the
Distillate from the pomace of Recioto della Valpolicella made with Corvina, Rondinella and Molinara grapes grown in the estate’s hilly vineyards in the
Valpolicella Classico area.
The grapes are hand harvested between late September and the beginning of October and laid out to dry in a drying loft for about 5 months. The grapes are pressed in February for the production of Recioto. Racking takes place in March.
The fresh pomace of Recioto is gently pressed in March, soon after racking, and distilled in steam-driven copper alembics in a slow, discontinuous cycle. Distillation is a physical process through which, with the use of heat, it is possible to condensate the volatile components of the pomace. The socalled “head” and “tail” are eliminated in order to preserve and enhance the peculiar aromas and flavours of the pomace from which the grappa is made.
The distillate is aged in glass for 18 months. Before being bottled, it is diluted by adding distilled water, refrigerated at -10° C (14° F) for about 48 hours and then filtered.
43% by vol.