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Grappa

What is Grappa? Grappa represents Italy in the panorama of spirits obtained from distillation, as well as cognac and armagnac for France, Scotch whiskey for Scotland, tequila for Mexico, in the same way. Unlike other distillates, grappa is obtained from the distillation of a solid product, the marc, which is the product (of waste) obtained following the pressing of the grapes in the production of wine. The marc before being sent for distillation must be fermented. From these we proceed with the distillation to separate the alcohol and the aromatic substances: the alembic used in distillation can be continuous (for industrial productions) or discontinuous (for artisan products). During the distillation we proceed with the rectification of the grappa: because the various substances that make up the distillates evaporate at different temperatures and you can select and discard "the head" of the distillate containing methanol and other toxic substances, keep "the heart" containing ethyl alcohol and other precious aromatic substances, and finally "the tail" containing oily and oily waste substances. At this stage the alcohol content is too high and then the alcoholic volume is reduced by adding pure water from the distilled source, until reaching the desired alcohol content. Grappa, unlike whiskey, does not necessarily need to be aged before it is consumed. The young grappas are usually colorless, with a dry taste and a fruity aroma linked to the characteristics of the vine that made up the marc. Aged grappa takes on a different color and scent according to aging barrels. Many distilleries choose wooden barrels in which they have been elevated famous products from all over the world such as rum, whiskey, port, madeira and sherry creating unusual brandies that combine the typical aromas of the vines used for distillation and typical aromas of the products previously contained in the barrels in which they matured, thus giving life to really special grappa.

Grappa

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The grappa 'Mille e Una Notte' by Donnafugata is produced from the skins of the Thousand and One Nights, is soft and refined and matures in small oak barrels. The refinement in barriques has given an extraordinarily wide aromatic complex, leaving notes of dried and toasted fruit, cooked and syruped fruit up to the ripe marasca, which alternate with notes of honey and vanilla.

 

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The grappa 'Ben Ryé' by Donnafugata comes from the Ben Ryé pomace: intense aroma, distilled with golden reflections, with a characteristic citrus note that opens up in a thousand facets of fresh and candied fruit (cedar, peach, apricot and exotic fruit) that blend with a delicate vanilla scent. Perfect as a meal, to pair with fruit and dry pastries; to try, in very small sips, with seasoned and spicy cheeses.

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The Aged Grappa 'Fiorduva' by Marisa Cuomo comes from the marc of the Fiorduva, between vines and rocks overlooking the sea of Furore. Aged in barrique, it is characterized by a straw yellow color with an elegant and vanilla scent, fragrant, intense and persistent. Pleasant taste, frank, persistent, soft, of notable finesse, with very complex scent.

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The Acquavite d'Uva 'Prime Sagrantino di Montefalco' harvest 2004 by Bonaventura Maschio is made from the Sagrantino di Montefalco grapes, a native vine with a strong character and limited production. The distillation takes place in exclusive copper alembic stills at low temperature. It matures in small barrels, previously used by Sagrantino wine, which give it roundness and freshness.

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The Acquavite d'Uva 'Prime Brunello di Montalcino' harvest 2003 by Bonaventura Maschio comes from the distillation of the grapes that produce Brunello di Montalcino, from the Castello Banfi estate. The distillation takes place in exclusive copper alembic stills at low temperature. It matures in small barrels, previously used for Brunello, which give it roundness and freshness.

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The Acquavite d'Uva 'Prime Zibibbo' harvest 2005 by Bonaventura Maschio is a very delicate distillate that is produced from the perfumed Zibibbo grapes of Pantelleria of the Donnafugata vineyards. Divided into small boxes, a quick trip in a refrigerated environment guaranteed its purity on arrival at the distillery, within 48 hours of collection. This was followed by a soft crushing and controlled fermentation, then the distillation in exclusive boule copper stills, operating under low temperature vacuum. Each processing step has been designed to best safeguard the primary aromas of particularly fine grapes. For connoisseurs.

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The Bitter and Grappa Reserve 'Il Premio' by Ramazzotti is the result of an ancient secret recipe developed by Ausano Ramazzotti to create a unique product to dedicate to his children. Preserved intact until today it has been recovered from the historical archives of the family and today it is the basis of this unique blend based on Amaro Ramazzotti and Grappa di Nebbiolo aged 36 months. Excellent to drink smooth, it goes well with dry pastry or a cutting board of mature cheeses.

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Grappa Sauvignon by Fischerhof is made in the distillery on the Fischerhof farm in South-Tyrol. Made from 100% Sauvignon pomace, it is characterized by an intense taste and typicality, characterized by interesting aromas and notes of nettle. Good persistence with a long finish.

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Grappa Muskateller (Muscat) by Fischerhof is made in the distillery on the Fischerhof farm in South-Tyrol. Made from pomace of pure Muscat, it is characterized by the delicate notes typical of this grape variety. Soft and very delicate taste.

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