La Dama’s “GRAPPA di AMARONE BIO” is made from the pomace of Corvina, Corvinone, and Rondinella grapes, carefully selected and dried for a period ranging from 90 to 120 days in the drying loft of La Dama’s winery.
After the vinification of Amarone, the pomace is separated, transferred to special closed containers, and destined for distillation.
This careful and meticulous process ensures the preservation of the quality, aromas, and distinctive scent of Amarone. Once distilled, the grappa rests and matures for several months, a refinement that gives it elegance, smoothness, and perfect harmony of flavors. The distillation process is processed in small copper pot stills using the discontinuous bain-marie method.
Food-match: ideal when paired with dry almond pastries or shortcrust pastries.
Recommended serving-temperature of 10°-12°C.
