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Marchesi Gondi Grappa

Grappa

Bernardo Gondi has always been fascinated by distillates, in fact at Tenuta Bossi in the 19th century one of the best Italian cognacs was produced. Since the Italian legislation regarding distillation is complicated, we relied on Bonollo to produce a distillate with our marc.

Terroir:
Galestrous and clayey soils with calcareous sediments.
Grapes
Vinacce di Sangiovese, Colorino and Cabernet.
Type of breeding
Spurred cordon
Alcohol content
42,0%
Ageing potential
30 years and more.
Formats
0.50 l
Awards
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Harvest and weather

Fermentation and vinification

Grappa is a spirit obtained by direct distillation of the marc (skins and grapes after separation from the fully or partially fermented must), which enters the still. Basically, distillation is the physical-chemical process that allows, through heating, the vaporization of volatile components including water and alcohol, separating them and recovering them in liquid form through recondensation produced by the reduction of temperature.

Refinement

Organoleptic notes

View: Transparent white. Nose: Shows great freshness and elegance with floral notes of violets and red fruits. Closes slightly with herbaceous notes. Taste: It is soft and round with a finish of juniper and fruit.

Serving temperature and glass

Match

Meditation liqueur, suitable for chocolates, maron glacé.

Production area

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The recipe

Drunken chestnuts

The recipe is taken from " La Natura in Tavola Fattoria di Volmiano: ricette e segreti" by Vittoria Gondi Citernesi, Polistampa edition.

You will find the recipe in the autumn season under Desserts, pancakes, fruit preserves

In Volmiano we have chestnuts, but not marrons. Every farm had a piece of chestnut grove, mainly to make poles for the vines, but no one disdained the delicious chestnuts. For 6 people: 'you need 1,400 kg of chestnuts, choosing the biggest ones: cut them wide with a sharp knife and put them on the fire in a pan with holes. Cook for about 10 minutes, remove the burnt ones from the fire and wrap them in a woollen cloth. After 10 minutes, peel them, put them in a tray, sprinkle them with grappa, then sugar and set fire to them.

You have to be careful, but stepping into the half-light with the flaming tray has a certain effect and afterwards, when the flame dies down, the chestnuts are very good.

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