Aleatico Grappa from Gradoli

A red-berried vine, widespread in Tuscany and Lazio, where it gets the name Aleatico di Gradoli. In 1300 Pier de' Crescenzo described it as "Livatica".
This variety of grape, with small clusters and vermilion-coloured berries, was introduced to Italy by the Greeks in ancient times.
It found fertile land first in Puglia and then spread to a few other small areas in Italy, including Gradoli on lake Bolsena.
Aleatico comes from the Greek iouliatico, meaning "July", when it becomes fully ripe. This is a Grappa characterised by a very delicate, pervasive aroma, with a hint of dried flowers and lavender. Its flavour has a bittersweet note.
This grappa must be tasted in tulip-shaped glasses, at a temperature between 12° and 15°. 690 bottles were produced in 2003.

Proof: 41% vol.

Packaging: 50 cl. bottle

Carmenère Grappa from the Berici Hills

Old bordelaise variety of a rare red-berried vine, deriving from vitis viturica. Very widespread in France, it was very susceptible to coulure or blossom drop (anomalous cluster production with very few berries) and for this reason was abandoned. In Italy it has always survived on the Berici Hills where it reaches full maturation.
It is often confused with Cabernet Franc. Despite the fact that it derives from a full-bodied vine, this Grappa has a very soft flavour, well balanced and nicely round. It has a delicate aroma of cherries and wild strawberries.
This grappa must be tasted in tulip-shaped glasses, at a temperature between 12° and 15°. 1360 bottles were produced in 2003.

Proof: 44% vol.

Packaging: 50 cl. bottle

Casetta Grappa from Vallagarina

The casetta or "foja tonda" is considered to be one of the oldest red-berried vines, in the past widely cultivated in Vallagarina (TN) but abandoned in the sixties in favour of varieties that were more requested by the market.
Today there are only a few hectares of this vine left in the municipalities of Ala and Avio, still productive thanks to a small number of intrepid vine growers.
A Grappa characterised by its very fruity, delicate, fresh aroma with notes recalling forest fruits.
Its flavour reveals balanced notes of redcurrant, almond and walnut shell. This grappa must be tasted in tulip-shaped glasses, at a temperature between 12° and 15°. 790 bottles were produced in 2003.

Proof: 41% vol.

Packaging: 50 cl. bottle

Enantio Grappa from valdadige

Known in ancient times as Oenanthium, it is the most important red-berried vine in the Terra dei Forti, the zone between Valdadige and Vallagarina. Over ten years ago, careful vine and wine research finally cleared up the misunderstanding that "Lambrusco a foglia frastagliata" (Lambrusco with jagged leaves), also known as "Lambrusca", was a Lambrusco from Emilia; it is in reality an indigenous vine from Valdadige.
Thus in 1992, the name Enantio was born, quoted as far back as the "Naturalis Historia" by Pliny (1st Century A.C.) to identify this ancient variety. This Grappa has a rich intense aroma; recalling exotic fruits, pineapple and banana. With a warm, delicate flavour and a slight hint of almonds.
This grappa must be tasted in tulip-shaped glasses, at a temperature between 12° and 15°. 2650 bottles were produced in 2003.

Proof: 44% vol.

Packaging: 50 cl. bottle

Spergola Grappa from Scandiano

White-berried vine, mainly cultivated at the foot of hills and in the hills in the province of Reggio Emilia.
Initially Vincenzo Tanara called it "Pomoria" or "Pellegrina" in 1644; two centuries later Claudio Dalla Fossa was to give it the name "Spergolina". It is one of the favourite varieties for hill cultivation.
This Grappa has an initially penetrating and intense aroma, which then gives way to a flowery note.
Soft to the palate, with hints of almond, liquorice and spices.
This grappa must be tasted in tulip-shaped glasses, at a temperature between 9° and 12°. 2650 bottles were produced in 2003.

Proof: 41% vol.

Packaging: 50 cl. bottle

Zibibbo Grappa from Pantelleria

White-berried vine, Zibibbo or Moscato from Pantelleria is a vine that originated in Egypt and was spread throughout the Mediterranean basin by the Romans. Introduced by the Moors, it gets its name from the Arabic zabib meaning "raisin". It is a vine for the plains, middle and upper slopes, which has found its ideal terrain on this island.
It is still cultivated exclusively by hand according to the ancient Arabic technique: on terraces in small round holes to defend it from the wind and drought. A Grappa with a very intense aroma, slight hint of mould and geranium, which is typical of this vine. Warm to the palate, lingering, with a bittersweet note.
This grappa must be tasted in tulip-shaped glasses, at a temperature between 9° and 12°. 2120 bottles were produced in 2003.

Proof: 44% vol.

Packaging: 50 cl. bottle

Catarratto Grappa from Monreale

A historic white-grape vine, native to Sicily. Also known as "catarratto vrancu" and the "Leopard's grape". The vine is found throughout Sicily, and is particularly concentrated in the provinces of Trapani and Palermo.
It is quite vigorous and ripens fully between the end of August and mid September. To the nose the grappa is characterized by very fine and intense, typically Sicilian scents (citrus). On the palate it is smooth, warm and lingering with a slight hint of sage and liquorice.
To better appreciate its organoleptic characteristics this grappa should be enjoyed in a tulip-shaped glass at a temperature between 12° and 15°C.

Strength: 41% vol.

Presentation: in dated and numbered 50 cl bottles, individually packed in cardboard boxes.

Frappato Grappa from Vittoria

A red vine which may have been introduced into Sicily from Spain or, as described by Domenico Sestini in 1776, one that originated In Vittoria where it has been cultivated since the XVII century.
It can be found above all in the provinces of Ragusa and Syracuse while it is rare in the others.
The grappa has a very intense nose with fruity notes among which red berry scents are easily recognizable. Fine and elegant.
It is warm and very harmonic on the palate and lingers with a final bitter sweet note. To better appreciate its organoleptic characteristics this grappa should be enjoyed in a tulip-shaped glass at a temperature between 12° and 15°C..

Strength: 44% vol.

Presentation: in dated and numbered 50 cl bottles, individually packed in cardboard boxes.