Grappa of Recioto della Valpolicella

Recioto clusters are normally the most beautiful and the first to be harvested when they are perfectly ripe. Once the grapes have passed the drying period, they are pressed using the classic old-fashioned vertical pressure method. The still-dripping pomace is taken to the distillery, where it is stacked in piles and left to ferment slightly.
The liquid obtained is then distilled in batches in copper stills to extract as much of the bouquet and aroma as possible for tasting.

VISUAL EXAMINATION:

The liquid is perfectly transparent, with no suspended particles
that could alter the perfect penetration of light rays
through it. Its complete transparency gives it the
definition of brilliant. It is colourless and reveals a moderately extractive body.

OLFACTORY EXAMINATION:

It has a medium complexity of overall perceived aromas,
delicate, pleasant and essentially vertical. Good aftertaste persistence
with a perception of aromas for at least one minute after swallowing.

It has a slightly floral sensation of acacia honey and lily of the valley;
a delicate fruity sensation of nectarine, dried apricot,
with nuances of exotic fruit and Williams pear. On the aftertaste there is
a spicy note of white pepper and star anise.

GUSTATORY EXAMINATION:

The sensation of warmth is significant, even if there is no
perceptible negative sharpness. The texture
and roundness on the palate are enveloping. The dryness is well defined
with a certain glycerolic roundness that enhances its pleasantness.