Grappa di Mezzanella

In the months of March and April we select pomace from semi-dried grapes previously used in the making of our Recioto and Amarone wines. Continuous distillation is practiced for the first stage of eliminating alcohol, and a discontinuous process for the second stage of rectification. Temperatures are not allowed to rise much above 100° to limit the risk of heat damage to the ingredients. Distillation is slow and causes the separation of the “head” and the “tail” from the main body of the product. This slow distillation in a “bain-marie” gives a fragrant, perfumed and clean tasting product. The resulting alcohol level is on average 75°, but after analysis, the grappa is diluted with distilled water down to the required strength before chilling and filtering after 48 hours. Aged in oak casks for at least three years.

Selected vineyards in the Valpolicella classica region, particularly the Vaio Mezzanella site owned by the Masi winery in Torbe, located in the commune of Negrar, from which the grappa takes its name.

The immediacy of the distillation gives the grappa a unique full-bodied almost glycerine-like in consistency. This is a full-coloured grappa with an intense nose: typical, spicy, with hints of nuts and honey. Full-bodied on the palate, warming and alcoholic, with tastes of the same semi-dried grapes from which it is made.

Ideal as an after dinner drink, either on its own or with dry desserts, dried fruit, and dark or bitter chocolate. Excellent with a good cigar.