Zanin 1895
Grappa Amarone Regadin
La Nobiltà
DOLCE
DEMI-SEC
SECCA
Description
Grappa Amarone Regadin is made by distilling the blend of pomace resulting from Amarone wine production (Corvina, Molinara e Rondinella), harvested from the Valpolicella area in the province of Verona. The aromatic strength characteristic of these marcs spread during the distillation phase, giving a Grappa that is noble at heart, rich and intense.
Grappa Pluripremiata
ALAMBICCO D'ORO
BRUSSELS
DESTILLATA
ALCOHOL CONTENT
40% vol.
COLORE
Crystal clear
AFTERTASTE
delightfully persistent
RAW MATERIAL
Amarone marcs
AROMA
Intense, floral with fruity hints
SERVING TEMPERATURE
We recommend a temperature of about 14-18°C.
REFINEMENT
In stainless steel tanks
TASTE
Soft, balanced and delicate with red fruits fragrances
AVAILABLE FORMATS
Single bottle of 0,7 L
History
Single-variety grappas 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. This Grappa, following the lead of the ever-increasing success of the wine with the same name, its gaining credit year after year all over the world.
Production Method
The main ingredient is the pomace resulting from the vinification of Corvina, Rondinella and Molinara, these red grapes make Amarone wine, harvested from the Valpolicella area in the province of Verona. Once fermented these marcs are skillfully distilled with copper stills and then refined before bottling.
Refinement
Grappa Amarone Regadin, once distilled and before being bottled, will mature for at least 6-8 months in stainless steel tanks, with the aim to blend and balance the product flavour at the molecular level.
How to serve it
We suggest to serve it neat, in a wide-neck glass (snifter - ballon) at a temperature of 14-18° C., leaving it to breathe for about 1 minute after pouring, before the first sip.
Accompaniments
It goes with milk or dark chocolate (60-70%), red fruit jams (blackberries, blackcurrants etc..), and dry deserts.
