Le Grappe
Grappa di Amarone della Valpolicella
The Tommasi Amarone grappa is distilled with the traditional method.
It is made with the marcs of AMARONE della Valpolicella, it is usually distilled in April.
The pomace with their high alcohol content and lots of residual sugar give to the grappa particular harmony and roundness of flavor on the palate.
Grappa is aged in small barrels and then bottled with its characteristic flavor, calibrated and vibrant harmonious radiance.
GRAPE GROWING AREAS: Valpolicella Classica
DISTILLATION SYSTEM: It’s a physical process through which, with the use of heat, it is possible to gain all the volatile components of the marks.
For making brandy it is necessary to distil the completely fermented marks immediately after the drawing off by pressing them out slightly.
The distillate thus obtained in about 75 gr. and it is brought to consumption by adding distilled water. Before being bottled, the distillate ( Brandy ) is refrigerated at a temperature of about – 10 for about 48 hours and then filtered.
MAIN COMPONENTS: The brandy is mainly made up of water and ethyl alcohol; the remainder consists of hundreds of compounds existing in quantities that in the course of time become infinitesimal, but of great importance for the organoleptic characteristics of the distillate such as superior spirits, esters, aldehydes, acids and terpenes.
AGEING: in small oak barrels.
ALCOHOLIC STRENGHT: 45% vol.
MATURATION OF THE GREAPES FOR AMARONE: September-October; desiccation until February; pressing in February; racking in March
DESTILLATION TIME: April
Grappa di Recioto della Valpolicella
The Tommasi Recioto grappa is distilled with the traditional method.
It is made with the marcs of RECIOTO della Valpolicella, it is usually distilled in April.
The pomace with their high alcohol content and lots of residual sugar give to the grappa particular harmony and roundness of flavor on the palate.
Grappa is aged in small barrels and then bottled with its characteristic flavor, calibrated and vibrant harmonious radiance.
GRAPE GROWING AREAS: Valpolicella Classica
DISTILLATION SYSTEM:
It’s a physical process through which, with the use of heat, it is possible to gain all the volatile components of the marcs.
For making brandy it is necessary to distil the completely fermented marcs immediately after the drawing off by pressing them out slightly.
The distillate thus obtained in about 75 gr. and it is brought to consumption by adding distilled water. Before being bottled, the distillate ( Brandy ) is refrigerated at a temperature of about – 10 for about 48 hours and then filtered.
MAIN COMPONENTS:
The brandy is mainly made up of water and ethyl alcohol; the remainder consists of hundreds of compounds existing in quantities that in the course of time become infinitesimal, but of great importance for the organoleptic characteristics of the distillat such as superior spirits, esters, aldehydes, acids and terpenes.
AGEING: in small oak barrels.
ALCOHOLIC STRENGHT: 45% vol.
MATURATION OF THE GREAPES FOR RECIOTO: September-October; desiccation until February; pressing in February; racking in March
DESTILLATION TIME: April
