Amarone is born from grapes left to dry, and its grappa keeps the memory of them.
The pomace comes from Corvina, Molinara and Rondinella, the Amarone grapes, grown in the Valpolicella, in the northern part of the province of Verona. It is pomace from dried grapes, gently pressed during winemaking. Borgo Vecchio distils it in a discontinuous steam still, following the Trentino tradition.
The result is a young grappa, crystal clear. The nose is intense and fruity. On the palate come red fruits, in a balanced, soft sip. It’s an after-dinner grappa, but more and more often it becomes a conversation grappa, the kind that makes the evening last longer.
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Amarone is born from grapes left to dry, and its grappa keeps the memory of them.
The pomace comes from Corvina, Molinara and Rondinella, the Amarone grapes, grown in the Valpolicella, in the northern part of the province of Verona. It is pomace from dried grapes, gently pressed during winemaking. Borgo Vecchio distils it in a discontinuous steam still, following the Trentino tradition.
The result is a young grappa, crystal clear. The nose is intense and fruity. On the palate come red fruits, in a balanced, soft sip. It’s an after-dinner grappa, but more and more often it becomes a conversation grappa, the kind that makes the evening last longer.
