Zanin 1895
Grappa Prosecco Regadin
La Vicace
DOLCE
DEMI-SEC
SECCA
Description
Grappa Prosecco Regadin is made by distilling the blend of pomace resulting from Prosecco wine production from the Veneto region. It is a young grappa, crystal clear, that gives to the palate the simplicity of the white grapes that makes it, as well a light fragrance of fresh fruits. It tastes clean and polished, even ‘’crunchy’’ with yeast hints that enhance its livelyness.
Grappa Pluripremiata
ALAMBICCO D'ORO
BRUSSELS
DESTILLATA
ALCOHOL CONTENT
40% vol.
COLOR
Crystal clear
AFTERTASTE
Lightly persistent
RAW MATERIAL
Pomace from prosecco white grapes
AROMA
Delicate, floral with a fruity undertone
SERVING TEMPERATURE
We recommend a temperature of about 14-18°C.
REFINEMENT
In stainless steel tanks
TASTE
Soft, balanced and delicate with yeast hints.
AVAILABLE FORMAT
Single bottle of 0,7 L
History
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. Rare, precious and award-wining, this Grappa knows how to satisfy even the most demanding of palates. This product from Prosecco marcs has received several nominations throughout the years, and it is one of our Company iconic grappas.
Production method
The main ingredient is the pomace resulting from the Prosecco white berries, harvested where the wine typically comes from. Once fermented these marcs are skillfully distilled with copper stills and then refined before bottling.
Refinement
Grappa Prosecco Regadin, once distilled and before being bottled, will mature for at least 6-8 months in stainless steel tanks, during which the flavour will blend and balance.
How to serve it
We suggest to serve it neat, in a narrow-neck glass (tulip) 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 and dark chocolate (60-70%), jams, tarts and cantucci biscuits
