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Grappe a 40-45-50 gradi

For the tasters a difficult sentence

Until the end of the 70’s the Grappa was in the overwhelming majority of cases obtained by the distillation of mixed marcs, which means coming from really different kind of grapes.

Like this on the other hand also the wine itself was often obtained by mixing different grapes which founded place in the vinyard, both white and red ones.

The marcs therefore derived from a mixture of grapes which could variate from year to year, which gave rise to the basic grappa. The only possible differentiation was the alcoholic grade, which typically was declined into the classic trittico 40-45-50. If the company had enough and proper spaces, a part of the production was put into barrels, causing like this a matured grappa version. 

The development of the enology that happened in the 70's helped to find a new selection of varieties and proper clones according to the terroir and climate, improving the vinyards and the availiability of the marcs of the single-variety.

At the end of the 70's it started to spread out the obtaining grappas by specific varieties, even if these varieties had no particular aromatic notes to justify the seperated distillation.

The Pomace

Til the beginning of the 70's the only varieties which were honoured of a different treatment, compared to the mixed marc, were those of Moscato and Malvasia, varieties which have particalor moleculs (tepernes) which keep the primary aromas in themselves.

These terpenes characterize the aroma of a wine, remain in a vertain measure in the marc and pass in the end into the Grappa, when it's well made, it's possible to recognize the aromas of the original variety. And the Grappas of mono-variety not aromatic? Does it make any sense to produce them, also if it's not possible to recognize the original grape? You will find the answer in another card.

Coming back now to the Grappa of "Pura Vinaccia", our most traditional product, from a tecnical point it must be said, that the grappa obtained by the marc of only one variety is not necessarily better than a grappa obtained by a mixed marc.

Tthe brand of the company

On the contrary, according to some distillators - with them also my father - the more the grappa is blended and therefore the more grappas are put together from different marcs and vintages, the better will be the final result. Will it be true? For the tasters a difficult sentence.

A note to the label with the black background which for more than hundred years marks this line of grappas: it represents the brand of the company, ordered by GioBatta Poli, founder of the company, at that time drawing teacher in the school of art of nove, together with Bassano del Grappa famous for the production of ceramic and majolica moulded and painted by hand. 

He drew a young guy carrying a basket of marcs on the shoulders, quite a hard job, but carried out with a smile, expressing that when you like your job you do it with passion and every weight is lighter.

Slightly Aged

Grappa di Pura Vinaccia Riposata

Jolly like a picnic enjoyed in good company.

Aged Grappa, 1 year in oak barrels, flowing-steam distilled.

Its aroma recalls a ripe-figs jam pie.

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Raw material: cuvée of typical varieties of the Vicenza area
Production method: flowing-steam distilled (artisanal distillation); aged 1 year in oak barrels
% alc - Content: 40% Alc./Vol - 700 ml
Service: at temperature of 18/20 °C - 65/68 °F in a tulip-shaped glass

Grappa di Pura Vinaccia Riposata with metal tube