Sandro Bottega Morbida Grappa (700ml)

Sandro Bottega Morbida Grappa (700ml)Transparent and crystal clear. Clean and perfumed, it is characterised by hints of fresh fruit and a pleasant note reminding of wildflowers. Dry and balanced, on the palate is it characterised by a persistent fruity aftertaste of fresh fruit and particular herbaceous hints in the finish. Selection and care of the raw materials grant quality, freshness and perfect conservation of the pomace which this grappa comes from. Grappa Sandro Bottega derives

Transparent and crystal clear. Clean and perfumed, it is characterised by hints of fresh fruit and a pleasant note reminding of wildflowers. Dry and balanced, on the palate is it characterised by a persistent fruity aftertaste of fresh fruit and particular herbaceous hints in the finish.

Selection and care of the raw materials grant quality, freshness and perfect conservation of the pomace which this grappa comes from. Grappa Sandro Bottega derives from the most well known and widesread vines in North eastern Italy, like Glera and Pinot. The skins, perfumed and still rich in the must, undergo three distillation phases at different temperatures. The process takes place in traditional copper alembics, which allow for under vacuum distillation (greater protection of aromas), with bain-marie heating (indirect and therefore more delicate system), thus preserving the organoleptic qualities of the original grapes. Thanks to a final passage in a demethylation column, residues of methyl alcohol are significantly lower then the limits set by the law. The result in a grappa which keeps its organoleptic qualities and is characterised by a strong aromatic intensity. Before bottling, this grappa aged in steel tanks for nearly 6 months, with positive outcomes on its aromatic profile and softness. 

Food Pairing: Grappa is perfect after meals, as a meditation distillate. It can be enjoyed cold or even chilled, and is an ingredient in cocktails and long drinks. Grappa Sandro Bottega is a perfect match with chocolate, fruit, fruit salads, ice cream and fruit-based semifreddo. It is traditionally used to correct espresso coffee and, in Veneto and Friuli, to dilute the last dros of coffee remaining on the bottom of the cup.