Nothing about the grapes is thrown away and after the production of wine, exactly what we think of as waste gives life to another flagship product of Italy: grappa.
Well, grappa comes from the waste of winemaking, that is, from the pomace: skins and seeds which are the residue of pressing the grapes.
Distillation is the process that allows us to extract alcohol and aromas from the raw material we decide to work with. The fermented pomace, in this case, is placed inside direct-fire steam boilers (stills). The boiler is connected to a water-cooled copper pipe, when the vapors reach the pipe they condense, thus reaching the liquid state: here is our Italian distillate, grappa. Grappa, like other distillates, must now be subjected to two adjustments: rectification and reduction of the alcohol content. We will explain them briefly:
Rectification means that only the most noble parts of the distillate vapors will be taken, discarding the toxic parts such as methanol and oily substances which would spoil the aromas. It is then necessary to reduce the alcohol content because as soon as the grappa When it comes out of the still it has an alcohol content of around 80 degrees, it is then diluted with water so that it reaches lower values that make it more appreciable (between 38 and 60 degrees) depending on the type of product you want to put on the market.< /p>
This is how grappa was born, a product synonymous with Italy, in all its facets. It is classified according to its age, the type of refinement immediately after production, the grape or grapes from which it was produced.
Since 1700, a refined distillate that more than others evokes the soul of the grape and proudly brings the name of Italy to the world. I hope this article can help you... and now let's toast!</ p>
Grappa created to fully express the softness of a spirit, produced through careful distillation in a Bagnomaria steam pot still with marc from Muscat, Chardonnay and Gewürztraminer grapes. The typical grapes of the region, the temperature range of the area and the fragrances that are derived from it give rise to uniquely distinct sensory qualities. Trentina Morbida Barrique is then aged for several months in barrels previously used for ageing Diciotto Lune Stravecchia Grappa, becoming even more "gentle" and velvety. It is the Marzadro family's tribute to the land it lives on.
Bouquet: aromatic, delicate
Structure: soft, captivating
Alcohol (% Vol.): 41
€ 5,50
Camilla
A traditional recipe perfect for a light and aromatic digestif. Chamomile plants originating from the uncultivated grasslands of our Trentino mountains undergo cold maceration in Grappa for around 30 days to produce a liqueur that combines the properties of Grappa and the aromas of chamomile.
Bouquet: floral, captivating
Structure: delicate, aromatic
Alcohol (% Vol.): 35
€ 5,50
Fieno
From the high mountain meadows of Trentino, we harvest freshly cut hay that has been dried slightly by the sun and is rich in botanical varieties. The method involves rapidly infusing the hay into pure alcohol. This produces such a concentration of mountain flavours that every sip reminds us of nature.
Bouquet: floral, captivating
Structure: delicate, aromatic
Alcohol (% Vol.): 40
€ 5,50
Giare Amarone
Grappa with a fine and decisive aroma and a pleasantly captivating taste that is harmonious and persistent on the palate. Obtained by distilling precious Amarone varietals (Corvina, Rondinella, Molinara marcs) in Bagnomaria steam pot stills it is left to age for a period of at least 36 months in small oak barrels of 500 litres, during which time the Master Distiller closely monitors the development of the blend, checking the scents and aromas to achieve a unique balance.
Bouquet: full, decisive
Structure: velvety, persistent
Alcohol (% Vol.): 41
€ 7,00
Diciotto Lune
Grappa Stravecchia emblematic of the culture, care and art of distilling. 5 marcs of Trentino grapes: Marzemino, Teroldego, Merlot, Moscato and Chardonnay; distilled from a water bath into pot stills, aged in small barrels of Cherry, Ash, Oak and Robinia, each imparting its own characteristics of fragrance, aroma, colour and flavour. The ageing time follows the rhythms of nature: from moon to moon over 18 months.
The bouquet becomes intense; it becomes more ethereal and harmonious. The taste loses the initial angularity and becomes rounded giving a perception of elegance and silk on the palate. The colour takes on warm amber tones. The Master Distiller continues the maturation until the ideal blend and harmony between wood and Grappa is achieved. Thus the Le Diciotto Lune Marzadro, refined Grappa for sipping, is made.
Bouquet: intense, sweet
Structure: soft, dry
Alcohol (% Vol.): 41
€ 5,50
Anfora - Grappa affinata in terracotta
Softness, a rounded taste and an enveloping aroma. These are the qualities of Anfora, a Grappa with a special ageing process that does not take place in barrels, but in amphora. A new technique that uses one of the oldest containers known to man, terracotta vases useful for transporting and storing wine, oil, honey and other food.
The amphorae we have chosen are a blend of different types of clay, materials that come from Montelupo and Impruneta, Tuscan towns famous since the Middle Ages for working and crafting ceramics and terracotta. An innovative technique for distillates that we wanted to experiment with, achieving excellent results: the micro-oxygenation, twice what we find when using barrels, enriches the Grappa’s elegance and softness, giving the characteristics of ageing without the classic flavour of wood.
Anfora is a Grappa made of a blend of pomace from grapes indigenous to the Trentino region: 80% Teroldego, Marzemino and Merlot varieties; 20% Chardonnay, Müller Thurgau and Moscato varieties, which give it the typical, unmistakable aromas of this area.
