Grappa di Nero d'Arcole

Grapes: Merlot e Cabernet “passito” (skins of partially dried grapes Merlot and Cabernet)

Grapes' production area: Veneto Region, Oppi area in the Arcole Doc appellation.

Harvest: Hand harvest and selection of the best grapes. September 2007.

Production: Natural drying of the grapes on matts for 45 days. Pressing of the grapes in November. Fermentation at controlled temperature (15°C) for 20 days. The grapes are used to produce our “Ripasso” method wine, the Rinero, and then the pomace (still rich in colour and aroma, are immediately used for producing the grappa.

The distillation of the pomaces to obtain the grappa take place in the “alambico”:  the mixture of grape pieces and alcohol is gently heated, allowing much of the mixture to evaporate. The alcohol content dipends from how long the heating last and the process last longer as more sugar is in the pomaces. After distillation, Grappa is stored in barriques for 12/18 months before it is bottled.

Characteristics: 45 % Vol. Intense amber colour; elegant bouquet that recall the original grapes. On the palate it’s full bodied, rich and persistent.  Gently elegant  and velvety.

Food pairing: Ideal for after dinner or with chocolate.