GrappaTorba300x12000

Grappa di Torba 40°

Marcs:
Cabernet, Merlot, Pinot Nero.

Name:
Torba

Soil:
Marly, arenaceous, rich in mineral elements like limestone, potassium, and phosphorus; easily brittle, characteristically called “Flysch di Cormòns”.

Distillation:
The grappa is obtained from the distillation of marcs from Cabernet, Merlot and Pinot Nero vineyards from the Doc area Collio; the distillation is partly done using the “Napoletano” copper alembic method and partly through a vacuum process so as to obtain the low-temperature distillation point and extract more of the vine’s aromas.

Refinement:
In oak barrels.

Color:
Intense amber, warm.

Aroma:
Intriguing, smoky, of roasted coffee, slight aroma of oriental spices.

Taste:
Intense, strong, complex, of chocolate with leather scents.

Serve with:
At the end of meals or between meals with Tuscan or Cuban cigars.

Serving temperature:
At 18-20° in wide, capacious balloon-shaped glasses.

Grappa di torba 40° eng 794.99 KB 12 downloads

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Limoncello300x1200

Limoncello 30°

Fruit:
Lemon (citrus fragrans).

Name:
Limoncello

Soil:
Areas of the Mediterranean.

Process:
Infusion of very big rinds from big lemons in alcohol; the good flavor is obtained through the distillation of figs and persimmons; the rinds are macerated to extract the citrus-fruit aromas.

Color:
Opaque lemon yellow verging on green, hazy, almost cloudy due to the suspension of the aromatic substances.

Aroma:
Clean, of citrus fruits, almost of citron.

Taste:
Mellow, sweet taste which is dry, refined and complex.

Serve with:
At the end of meals with lemon pies or marinated soft fruit.

Serving temperature:
Serve cold at 7-8° in a long-stemmed glass which is shaped like a half mandarin orange.

Limoncello 30° eng 872.46 KB 13 downloads

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