Grappa di Amarone

Campo

dei Gigli

From the pomace of Amarone Campo dei Gigli, a young grappa with a penetrating aroma

The history of the territory, the art of Italian distillation

The history of the territory,

the art of Italian distillation

tit 2

After a careful selection of the grapes from our oldest vineyards, from the marc of Amarone Campo dei Gigli, a noble grappa with a penetrating aroma is distilled. With the traditional discontinuous bain-marie method, distillation takes place in small copper boilers. The result is a grappa rich in aroma, with a good body and a warm alcoholic presence. The reference to Amarone is felt in the velvety and aromatic notes of its bouquet. The refinement takes place in stainless steel containers for 3 or 6 months.

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Aroma

Distillation

A young grappa, with bright and lively scents. Obtained from the distillation with a discontinuous steam current system of the pomace used to obtain Amarone, once dried from their contents they are reinvented with the ancient technique of Italian distillation to ennoble the product and thus obtain a new nectar, with a clear color and with a harmonious scent.

Flavour

Maturation

This grappa, once distilled, is aged in stainless steel containers for a period of 3 – 6 months. When kept young, it is left to rest and then sold, to preserve all the primary aromas characteristic of the grapes of the Verona area.

Grappa di Amarone

Campo

dei Gigli

The history of the territory, the art of Italian distillation

The history of the territory,

the art of Italian distillation

tit 2

Aroma

Distillation

Flavour

Maturation

Serving temperature

Alcohol

is ideal with...

L'Amarone

The Great Whites