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Grappa di Sagrantino bianca e morbida Zoom

Grappa di Sagrantino Terre Umbre

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Description: From the slopes of Montefalco, the refined and ancient Sagrantino has been growing for thousands of years. it is mentioned by the Roman historian Pliny the Elder. As a result, this grappa is full-flavored brandy and soft, fine bouquet with scents of fresh marc and aroma of vanilla and raspberry.


Bottle: 500ml


Aroma: smooth on the palate

SKU: TERGRA2

Availability: Out of stock

€22.50
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    What Grappa is about?

    Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must.
     
    Grappa is now a protected name in the European Union. To be called grappa, the following criteria must be met:
     
        (1) Produced in Italy, or in the Italian part of Switzerland, or in San Marino
        (2) Produced from pomace
        (3) Fermentation and distillation must occur on the pomace—no added water
     
    Criterion (2) rules out the direct fermentation of pure grape juice, which is the method used to produce brandy.
     
    Criterion (3) has two important implications. First, the distillation must occur on solids. Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is toxic in vastly larger amounts. Unlike in the similar process of making red wine, in Grappa the methanol must be carefully removed during distillation. That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy.
     
    In Italy, grappa is primarily served as a digestivo or after-dinner drink. Its main purpose was to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected coffee". Another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. In Veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled and drunk down in one sip.

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