Grappa Barrique,Italy Villa Raspi price supplier

GENERAL CHARACTERISTICS

It has an amber colour with golden hues owing to its period of minimun one year in barriques. It is soft and floral

with notes of almond and Green Apple which soften into a light aroma of Vanilla and chocolate. The pomace,

collected when it is fresh and soft, is selected from Prosecco grapes from vocated areas. 41% vol. In stainless steel

tanks under vacuum and in a controlled temperature environment. This is followed immediately by distillation in

order to avoid harmful secondary fermentations. Artisanal Distillation batch method with the removal of the heads

and the tails in artisanal batch steam stills renovated by Benito Nonino. Bottled without coloring agents. Production

limited and strictly dependent on the individual year’s harvest. Aging, more than 18 months in barriques.

Optimum Temperature, about 12° C or in an ice glass with an open tulip shape. The aged distillates should be

served at room temperature in wide balloon-type glasses. Before tasting, Grappa should be allowed to rest in the

glass for some minutes: on exposure to oxygen the perfumes are enhanced and the nose/palate harmony is

perfected. Thanks to its particular elegance and persistency, drunk, sipped or lingered over at the end of a meal or

at any moment of the day it is a source of real pleasure! With respect to an aromatic variety such as Prosecco, the

Grappa is excellent served with cream cakes, cream in general (both crème anglaise and whipped cream) and

ice-cream.

 

Spirits

Grape marc made in Italy, or more commonly grappa. This term comes from the local dialect (it probably derives

from graspo, i.e. branch of grapes), and in 1989 became the official name of Italian spirits. Unique, precious and

proudly Italian: this is the best summary for grappa, a true repository of culture and leisure for centuries.

In this context, the Grappa Villa Raspi stands out for its fruity bouquet and its soft and round flavor, which owes

on one hand to the high quality vineyards from which this grappa is made, and on the other hand to the skilled

processing of the raw material: marc. The skin of the grape without the stalk (the skeleton of the cluster) is the part

where the vine tends to accumulate most of the aromatics: this is why the Grappa Villa Raspi is a source of unique

taste and flavor.

In a damp, shadowy large cellar, the grappa rests for three years in large barrels of Slavonia oak. During this time,

the spirit refines its organoleptic qualities assuming a typical amber color and a characteristic “aged” flavor.