100 Cotte

The Art of Discontinuous Distillation

100 Cotte

A “batch” is the amount of pomace loaded into a pair of small boilers in our discontinuous-method distillery; it means that this quantity of pomace is distilled individually. We can therefore say that each batch is different from the previous one and will differ from the next.
This is what sets batch (discontinuous) distillation apart from continuous-cycle distillation: the ability to monitor the distillation of the pomace step by step, in small quantities. We therefore decided to select the finest pomace from Amarone and Recioto di Soave, to distill it and create the “100 COTTE” series.

Oak-aged Amarone Grappa

  • Characteristics
    Intense, distinctive, and long-lasting
  • Grapes varieties
    Corvina, Rondinella and Molinara
  • Alcohol content
    42%
  • Aging
    Over 18 months in oak barriques
  • Tasting
    In a tulip-shaped glass at a temperature of 16–18 °C
  • Bottling
    50 cl bottle
  • Packaging
    Anger series bottle presented in an elegant cardboard case
Download the product sheet

Grappa di Amarone

  • Characteristics
    Refined and pleasantly rich on the palate
  • Grapes varieties
    Corvina, Rondinella and Molinara
  • Alcohol content
    42%
  • Maturation
    In stainless steel vats
  • Tasting
    In a tulip-shaped glass at a temperature of 12–13 °C
  • Bottling
    50 cl bottle
  • Packaging
    Anger series bottle presented in an elegant cardboard case
Download the product sheet

Grappa di Recioto di Soave

  • Characteristics
    Pleasant and velvety
  • Grapes varieties
    Garganega and Trebbiano
  • Alcohol content
    42%
  • Maturation
    In stainless steel vats
  • Tasting
    In a tulip-shaped glass at a temperature of 14–15 °C
  • Bottling
    50 cl bottle
  • Packaging
    Anger series bottle presented in an elegant cardboard case
Download the product sheet

Amarone della Valpolicella

GRAPE VARIETIES
Molinara, Rondinella, Corvina

Amarone grappa is also obtained by distilling the pomace of the grapes used to produce Valpolicella. We collect this pomace directly from the most renowned and well-established wineries in the Valpolicella region.
In these wineries, after a careful selection during the harvest, the best grapes are left to dry for about four months. Once pressed, the resulting pomace is left to ferment with the wine for another sixty to ninety days, until all the sugar content has been converted into alcohol.

Grappa di Recioto di Soave

GRAPE VARIETIES
Garganega, Trebbiano

Recioto di Soave grappa is obtained by distilling the pomace of Garganega and Trebbiano grapes, collected from the most renowned and well-established wineries in our area — the Soave region.
In these wineries, the grapes are carefully selected from the sunniest and most ripened bunches, and then left to dry for about three months in well-ventilated rooms. This allows the grapes to reach a high sugar concentration, which is essential for producing the sweet wine known as Recioto di Soave.
Immediately after pressing, the pomace is separated from the must and delivered to the distillery. Here, it is left to ferment in specific containers for a period lasting until all the residual sugars have been converted into alcohol.
The distillation of this pomace yields a smooth, pleasant grappa with delicate notes of hazelnut and bread.

Pairings

100 Cotte Amarone Rovere: Dark chocolate paired with a fine cigar
100 Cotte Amarone: Dark chocolate paired with a fine cigar
100 Cotte Recioto: Dark chocolate or traditional dry pastry

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cioccolata
sigaro
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    8 - 12 / 14,30 - 19
  • Sunday
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