Grappa di Barolo 20, 0.7 L
Grappa has a dark color of gold.
Taste grappa rich, long, complex and rounded.
Aroma of grappa bright and sophisticated. It combines the tones of dried fruits, licorice, chocolate and tar.
Grappa acts as a digestif, goes well with coffee, fruit and chocolate desserts and cigars.
Grappa Marolo was created Piedmont "King distillation" Paolo lettuce on Santa Teresa distillery back in 1977. This odnosortovaya grappa (grappa monovitigno), which is used for the production of grape pomace choice of the best local varieties, such as Nebbiolo (Grappa di Barolo and Grappa Barbaresco). Marolo kept in small oak barrels, and acacia barriques from 5 to 20 years. Due to this exposure Grappa di Barolo becomes amber color and unique elegant fragrance. Design labels this grappa has developed a well-known Italian artist Gianni Gallo (belong to him have already become classics of Piedmontese wine labels Vietti).
Grappa - under Italian law is a strong alcoholic drinks and produced by distilling grape marc (peels, seeds and a small amount of pulp, must and wine). Grappa production process controls Marol Marol Paolo, who graduated with honors oenological school in Alba.
For the production of grappa uses only fresh pomace of grapes. That is why the family Marol only works with reliable partners - wineries, which guarantee the required quality marc inherent in each class. The farm produces grappa from the pomace of the order of 15 grape varieties, including Moscato, Nebbiolo, Dolcetto, Barbera, Sangiovese, Arneis, Verdicchio, Cortese, Pigato, Frazee, vermi-tino, Brachetto, Gewurztraminer, pelaverga and others. The distillation process begins in harvest time (the end of August, beginning of September) and ends at the end of November. Pomace each class immediately after pressing the winery received at the distillery lettuce, and then are carefully selected. Marol used cake of extremely high quality grapes grown in the best vineyards.
Grappa served in glasses special, tulip shape at a certain temperature. Usually undisciplined Grappa require a lower temperature (10-12 ° C) aged - about 14-16 ° C. Traditionally, in northern Italy made grappa add coffee. As an interesting gastronomic combinations can be considered as a supplement to grappa cheese, chocolate, all kinds of desserts. And of course aged grappa are themselves interesting digestif and perfectly combined with cigars.