Classification

Young Grappa

Ingredients

This grappa is made from the pomace of the Corvina, Corvinone, Rondinella and other autochthonous varieties, which are carefully selected and dried on traditional grates at estates in the Valpolicella (Veneto region).

The grapes are pressed between late January and early February to produce the prestigious Amarone wine. Once fermentation is finished (40 to 60 days), the pomace is separated from the wine. It is then placed in sealed containers and immediately earmarked for distillation, to preserve all its qualities.

Traditional method distillery

FRATELLI BRUNELLO’s distillery, has used since the beginning a few discontinuous stills that are still in operation. It provides low-pressure direct steam at low temperatures. It consists of 4 copper heating boilers, just like the traditional system.

The distillation cycle is very slow and involves the processing of small batches of pomace. Each distillation cycle lasts one hour to one hour and a half.

Maturation

Amarone Grappa is bottled after three to four years of maturation inside inert stainless steel tanks. This process enhances all of its characteristics to the greatest extent possible.

Tasting

This Grappa yields intense with fruity tones to it. Soft, straightforward and persistent to the palate, it will leave notes of small red berries in the mouth. This dry and clean grappa has strong personality.

Serving and pairing

It should be served between 10° and 15° C in a small tulip-shaped glass. At the end of a hearty dinner, it pairs well with savory cheese, with 60% dark chocolate or with handmade medium-aged cigars.

Alcohol content and packaging

40 Alc – 500 ml hand-numbered boxed bottle with the indication of the vintage year.