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Grappa di Barolo

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Grappa di Barolo

Appellation: Grappa di Barolo
Type: Spirits
Grape Varietals: 100% Nebbiolo from Barolo

“Grappa is made from the “soul” of the grape because grappa is made from the “press cake” of skins, seeds, pulp and stems after grapes are pressed in the winemaking process. After fermenting, it is distilled twice and removed from the still at 100-130 proof or 50% to 65% alcohol. It is then diluted, bottled and aged in oak.”

Spirit Details:

Tasting Notes:
Color:  Amber colored due to its aging in wood casks Bouquet: distinctive fragrance, reminiscent of red flowers on the nose. Flavor:  the mouth feel can range from light and tingly, not fizzy, to very viscous and oily. Grappa is traditionally enjoyed after dinner like brandy, sipped slowly, drawing air over the drink on the tongue. Because they are not aged as long as other brandies, nor are they blended with older spirits, they tend to taste hotter in the finish and are often called fiery. Food Pairings:  Beef, Pasta, Lamb and Game (venison) Pair this food with big and flavorful pastas, or proteins - steak and well-spiced veal. Avoid under-seasoned vegetables, leafy greens, or seafood.

Winemaking Notes:
Aging:  in oak